Easy Oven-Roasted Chicken
Ingredients:
|
| 1 |
broiler/fryer chicken (3-4 pounds) |
| 1 |
medium potato, cut into 1/2-inch cubes |
| 1 |
medium onion, cut into wedges |
| 2 |
medium carrots, peeled and cut into 1/2-inch slices |
| 1 |
garlic clove, pressed |
| 1 |
tablespoon olive oil |
| 1/2 |
teaspoon dried rosemary leaves |
| 1/2 |
teaspoon dried thyme leaves |
| |
Salt and ground black pepper |
| 1/2 |
cup water |
Directions:
| Preheat oven to 400°F. Rinse chicken with cold water; pat dry with paper towels. Place in Deep Dish Baker, breast side up. Arrange potato, onion and carrots around chicken.
|
| Combine garlic, oil, rosemary, thyme, salt and black pepper in small bowl; brush over chicken. Pour water over vegetables. Cover with Stoneware Baking Bowl. |
| Bake 1 hour-1 hour, 15 minutes or until Pocket Thermometer registers 180°F in meaty part of thigh and juices run clear. Carefully remove lid, lifting away from you, during last 15-20 minutes of baking. Remove from oven. Transfer chicken and vegetables to serving platter; tent with aluminum foil. Let stand 10 minutes before carving. |
Yield: 4-6 servings
Nutrients per serving: Calories 480, Total Fat 32 g, Saturated Fat 9 g, Cholesterol 150 mg, Carbohydrate 9 g, Protein 38 g, Sodium 340 mg, Fiber 2 g
