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Rosemary Roast Chicken

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Rosemary Roast Chicken
  • Prep Time 20 min
  • Total Time 2 hr 15 min
  • Servings 6
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Ready to take plain roast chicken up a notch? Try this honey-and-rosemary roasted version, tastily trimmed with thick slices of squash and onion.

Ingredients

3- to 3 1/2-lb whole broiler-fryer chicken
1 1/2
lb buttercup or acorn squash, peeled and cut into 1/2-inch rings or slices, then cut crosswise in half
2
medium onions, cut into 1-inch wedges (2 cups)
1/2
cup butter or margarine, melted
1/4
cup lemon juice
2
tablespoons honey
2
teaspoons dried rosemary leaves, crumbled
1
clove garlic, finely chopped

Directions

  • 1 Heat oven to 375°F. Fold wings of chicken under back. Tie or skewer drumsticks together. Place chicken, breast side up, on rack in shallow roasting pan. Arrange squash and onions around chicken.
  • 2 In small bowl, mix remaining ingredients; brush on chicken and vegetables just until evenly coated. Reserve remaining butter mixture. Insert meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
  • 3 Roast uncovered 1 hour. Brush remaining butter mixture on chicken and vegetables. Cover loosely with foil to prevent overbrowning. Bake 45 to 55 minutes longer or until thermometer reads 180°F, juice of chicken is no longer pink when center of thigh is cut and squash is tender.
Tips  

Cube any leftover chicken and add to Traditional Bread Dressing, page 88, for a quick one-dish meal.

Add steamed broccoli spears or green beans to make your meal complete.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
530
(
Calories from Fat
250
)
Daily Value
Total Fat
28g
43%
(
Saturated Fat
13g
66%
,
Trans Fat
1g
)
Cholesterol
190mg
63%
Sodium
260mg
11%
Potassium
720mg
21%
Total Carbohydrate
19g
6%
(
Dietary Fiber
3g
15%
,
Sugars
11g
)
Protein
50g
Daily Value*:
Vitamin A
110%
110%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 6 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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