Rosemary Roast Chicken 迷迭香烤鸡

Foodista
11Ingredients
450Calories
Seconds

Ingredients

  • 1 kilogram chicken
  • black pepper (Sea and)
  • 1 lemon (cut into halves)
  • 600 grams potatoes (peeled)
  • 2 carrots
  • 1 onion
  • 1 tablespoon olive oil
  • 25 grams Kerrygold Butter (melted)
  • 4 garlic cloves (peeled)
  • 2 teaspoons rosemary
  • 1 stalk scallion (roughly sliced)

Directions

  1. Peel potatoes and cut into cubes. Place them in a large bowl. Cut carrots into diagonal chunks and onion into wedges. Add vegetables in the bowl of potatoes along with olive oil, salt and pepper. Toss to coat.
  2. Wipe the chicken dry inside and out with paper towels. Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Place the lemon halves into the body cavity. Gently loose the skin on the breast by gently easing it away from the flesh with the fingers and place garlic cloves under the skin.
  3. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Set the chicken breast side up in a pan. Surround the chicken with prepared vegetables. Sprinkle with rosemary, scallion, crushed black peppercorns. Pour the melted butter over the chicken.
  4. Roast in 190C/375F oven, basting 2-3 times with pan juice, turn the chicken and continue to bake until meat thermometer inserted in thigh reads 85C/185F and vegetables are tender and golden brown, about 90 minutes. Let stand for 10 minutes before carving.
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NutritionView more

450Calories
Sodium9%DV220mg
Fat17%DV11g
Protein106%DV54g
Carbs12%DV35g
Fiber28%DV7g

PER SERVING *

Calories450Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat3g15%
Trans Fat
Cholesterol165mg55%
Sodium220mg9%
Potassium1430mg41%
Protein54g106%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate35g12%
Dietary Fiber7g28%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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