Author :: Mrs Liz
Category :: Healthy Choice Recipes
Ingredients ::
- 4 Tablespoons extra virgin olive oil, divided
- 5 Lbs. free range chicken
- sea salt and fresh ground black pepper to taste
- 2 teaspoons ground poultry seasoning
- 2 fresh lemons, halved
- 1/2 cup fresh herbs (oregano, sage, parsley, thyme and tarragon) coarsely chopped
- 4 cloves garlic, flattened
- 2 large sweet potatoes, peeled and cut into quarters
- 2 large sweet bell peppers, cut into quarters, seeded and deveined
- 4 parsnips, peeled and cut into 2 inch chunks
- 6 golden beets, trimmed
Makes: 6 servings
Time: 1 hour and 45 minutes
Nutrients per serving:
Calories: 523
Total Fats: 25g
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 105 mg
Sodium: 260 mg
Total Carbohydrates: 45g
Dietary Fiber: 10g
Sugars: 18g
Protein: 32g
Preheat oven to 425 degrees.
Wash and pat dry chicken. Rub 1 tablespoon olive oil over chicken. Sprinkle salt, pepper and poultry seasoning over the chicken.
Place 1/2 lemon, herbs and 2 garlic cloves in side the chicken's cavity. Place chicken and remaining ingredients in the roasting pan.
Tie legs together with string. Squeeze juice of 1/2 lemon over the chicken and place with veggies.
Roast for 20 minutes. Reduce heat to 325 degrees and cook for 1 hour or until the chicken is done.
Remove chicken from oven. Cover with foil and cool for 10 minutes before carving.
View Recipe