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Baked Chicken With Wine Soaked Vegetables

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  Chopped onion 1 Tablespoon
  Diced carrots 1⁄4 Cup (4 tbs)
  Diced yellow squash 1⁄4 Cup (4 tbs)
  Sliced mushrooms 1⁄4 Cup (4 tbs)
  English peas 1⁄4 Cup (4 tbs)
  Diced celery 2 Tablespoon
  Chopped parsley 1 Tablespoon
  Chablis/Dry white wine 1⁄2 Cup (8 tbs)
  Broiler fryer 3 1⁄2 Pound
  Unsalted margarine 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Paprika 1⁄2 Teaspoon

Combine first 7 ingredients in a small bowl.
Pour wine over vegetables, and toss lightly.
Set aside.
Remove giblets and neck from chicken; reserve for other uses.
Rinse chicken with cold water; pat dry.
Stuff vegetable mixture into cavity of chicken, and close cavity with skewers.
Tie leg ends together with string or cord; tuck wing tips under bird securely.
Combine margarine, lemon juice, and paprika.
Brush entire bird with mixture; place chicken, breast side up, on a rack in roasting pan.
Bake at 375° for 1 1/4 to 1 1/2 hours or until drumsticks move up and down easily; baste often with remaining margarine mixture.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 720 Calories from Fat 489

% Daily Value*

Total Fat 54 g83.8%

Saturated Fat 14.1 g70.7%

Trans Fat 0 g

Cholesterol 198.4 mg66.1%

Sodium 209.9 mg8.7%

Total Carbohydrates 3 g1.1%

Dietary Fiber 0.76 g3%

Sugars 1.3 g

Protein 50 g99.7%

Vitamin A 47.3% Vitamin C 22%

Calcium 4.3% Iron 15.3%

*Based on a 2000 Calorie diet

Baked Chicken With Wine Soaked Vegetables Recipe