Roasted Dill Chicken
|Italian dressing||1⁄2 Cup (8 tbs)|
|Snipped dill||1 Cup (16 tbs) (Loosely Packed, Fresh)|
|Coarsely chopped shallots/Coarsely chopped onions||1⁄2 Cup (8 tbs)|
|Roasting chicken||5 1⁄2 Pound (1 Roasting Chicken)|
|All purpose potatoes||2 Pound, cut in to chunks|
Preheat oven to 375°.
In food processor or blender, process Italian dressing, dill, shallots, salt and pepper until blended.
In roasting pan, on rack, place chicken; spread dill mixture inside cavity, then under and over skin.
Close cavity with skewers or wooden toothpicks; tie legs together with string.
Arrange potatoes around chicken.
Loosely cover with heavy-duty aluminum foil, then roast 1 1/2 hours, turning potatoes occasionally.
Remove foil and continue roasting 15 minutes or until meat thermometer reaches 185° and potatoes are done.
Serving size: Complete recipe
Calories 6504 Calories from Fat 3857
% Daily Value*
Total Fat 428 g658.9%
Saturated Fat 118.3 g591.4%
Trans Fat 0 g
Cholesterol 1821.2 mg607.1%
Sodium 4603.1 mg191.8%
Total Carbohydrates 200 g66.6%
Dietary Fiber 20.2 g80.8%
Sugars 16.4 g
Protein 450 g899.3%
Vitamin A 109.1% Vitamin C 326.8%
Calcium 43% Iron 194.6%
*Based on a 2000 Calorie diet