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Roasted Chicken And Vegetables

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  Broiler fryer 3 1⁄2 Pound
  Cooking apple 1 Medium
  Water 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Chopped parsley 2 Tablespoon
  Prepared mustard 1 Tablespoon
  Bouillon granules 1 Teaspoon
  Ground ginger 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Sweet potatoes 2 Medium
  Onions 3 Medium

Remove giblets and neck from chicken, and reserve for other uses.
Trim excess fot from chicken.
Place apple wedges in cavity of chicken.
Close cavity with skewers, and truss.
Lift wingtips up and over back, rucking under bird securely.
Place chicken, breast side up, on a rack in a roasting pan; set aside.
Combine water, lemon juice, parsley, mustard, bouillon granules, ginger, cinnamon, and pepper; brush over entire surface of chicken.
Arrange sweet potatoes and onions around chicken.
Cover and bake for 1 1/2 hours or until drumsticks move up and down easily and juices run clear.
Discard apple wedges.
Remove chicken and vegetables to a serving platter; serve immediately.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.9 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4055 Calories from Fat 2176

% Daily Value*

Total Fat 241 g371.4%

Saturated Fat 69 g344.8%

Trans Fat 0 g

Cholesterol 1190.6 mg396.9%

Sodium 2731 mg113.8%

Total Carbohydrates 151 g50.2%

Dietary Fiber 26.6 g106.6%

Sugars 55.3 g

Protein 309 g619%

Vitamin A 948.6% Vitamin C 232.4%

Calcium 49.9% Iron 113.7%

*Based on a 2000 Calorie diet

Roasted Chicken And Vegetables Recipe