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Herb Roasted Chicken with Carrots & Potatoes
1 (3 to 5-lb.) organic roasting chicken, rinsed and patted dry
1 Our World Organics Yellow Onion
¼ cup butter or margarine, softened
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon sage
¼ teaspoon salt
¼ teaspoon pepper
4 Our World Organics Carrots, peeled and cut into 2-inch pieces
4 small or 2 medium Our World Organics Russet Potatoes, unpeeled and quartered
½ cup organic button mushrooms, if desired
¼ cup chicken broth
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Directions:
1. Heat oven to 375° F. Place chicken, breast side up, in roasting pan or 13x9-inch baking pan. Place onion in cavity of chicken.
2. Combine butter with seasonings, salt, and pepper. Rub ½ of the seasoned butter over chicken, going underneath the skin of the breast. Arrange remaining vegetables in pan around chicken. Place remaining seasoned butter on vegetables. Pour chicken broth in pan.
3. Roast chicken uncovered at 375° F for 1 hour. Spoon juices over chicken and vegetables. Continue roasting for an additional 30 to 60 minutes or until internal temperature is 165° F and chicken juices are clear. Remove from oven and allow chicken to stand for 10 minutes before cutting. Refrigerate any leftovers.
Yield:
4 servings
Each serving provides 1½ cups of vegetables.
The USDA Dietary Guidelines recommend Americans eat 5 to 6 cups of fruits & vegetables each day.
Nutrition information per serving:
Calories:
573 (50% calories from fat)
Fat:
32 g
Saturated Fat:
Trans Fat:
Cholesterol:
158 mg
Total Carbohydrate:
28 g
Dietary Fiber:
5 g
Protein:
43 g
Sodium:
436 mg
% Daily Value: Vitamin A 237%, Vitamin C 34%, Calcium 8%, Iron 25%
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