Roast chicken is a family favourite. Parboiling the vegetables ensures they roast up to a tender golden brown while the chicken cooks. Make sure your baking sheets are large enough for everything to brown evenly.
- Portion size 4 servings
- Credits : Canadian Living Magazine:September 2012
Ingredients
Method
In large pot of boiling lightly salted water, cook potatoes for 1 minute. Add carrots; cook until potatoes have softened slightly, about 8 minutes. Drain well.In large bowl, toss together potato mixture, 1 tbsp olive oil, and ¼ tsp each of the thyme, salt and pepper; toss to coat. Transfer to large foil-lined rimmed baking sheet.
Finely grate lemon to make 1 tbsp zest; juice lemon. In large bowl, mix together lemon zest, lemon juice, remaining thyme and 2 tbsp olive oil. Add chicken; toss to coat.
Discarding lemon mixture, arrange chicken, skin side up, on separate rimmed baking sheet; sprinkle with 1/4 tsp each salt and pepper.
Roast chicken in top third and vegetables in bottom third of 425°F (220°C) oven, basting chicken with pan juices and tossing vegetables occasionally, until vegetables are golden and juices run clear when chicken is pierced, about 40 minutes. Remove vegetables from oven. Broil chicken until golden, about 1 minute. Serve with vegetables.
Nutritional facts Per serving: about
- Fibre 6 g
- Sodium 796 mg
- Sugars 5 g
- Protein 37 g
- Calories 559.0
- Total fat 26 g
- Potassium 1480 mg
- Cholesterol 119 mg
- Saturated fat 6 g
- Total carbohydrate 44 g
%RDI
- Iron 24.0
- Folate 30.0
- Calcium 6.0
- Vitamin A 134.0
- Vitamin C 40.0
