Lemon Thyme Chicken with Braised Root Vegetables

Print

Sometimes you just can’t with life..which is perfectly okay! We all have those days. However, it is nights like that when you need a nutritious and comforting meal the most. That’s when you make the meal that takes nearly zero prep work and can cook on its own, but makes you look like a gourmet chef.

Further Food Nutritionist Commentary:

This Roasted Chicken with Braised Root Vegetables dish combines the comfort of a home-cooked meal with the simplicity of farm fresh ingredients. By placing the root vegetables on the bottom of the pan that the chicken will be roasted in, along with some chicken broth and fresh herbs, the vegetables develop a mellow, earthy flavor that complements the heartier chicken wonderfully. If you’re entertaining, this is a great option to consider as it requires very little prep time, leaving you with plenty of opportunity to entertain guests as the chicken is in the oven.

By Rachel Paul, MS, RD

Lemon Thyme Chicken with Braised Root Vegetables

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Servings: 7

Ingredients

3 large carrots
1 bunch radishes
2 large parsnips

3 pounds chicken
bunch of fresh thyme
1 lemon (thinly sliced)
salt and pepper

Instructions

  1. Preheat oven to 400*F.
  2. Roughly chop the carrots, radishes and parsnips into 1/2-inch cubes and put them into a large Pyrex baking dish.
  3. Clean out the chicken, saving the offal if you plan to make bone broth.
  4.  Then, spatchcock the chicken in order to reduce the roasting time. (Using kitchen shears, cut out the spine of the chicken). Save the spine with the offal in the freezer if you plan to use for bone broth.
  5.  Stuff the chicken skin with lemon and thyme. Then, season the skin with salt and pepper.
  6. Put the chicken over the chopped root vegetables.
  7. Roast for about 45 minutes, or until the internal temperature of the chicken is 150-160*F by the bone.
  8.  Remove from the oven and let the chicken rest for a bit before serving.
Preheat oven to 400*F. Roughly chop the carrots, radishes and parsnips into 1/2-inch cubes and put them into a large Pyrex baking dish. Clean out the chicken, saving the offal if you plan to make bone broth.  Then, spatchcock the chicken in order to reduce the roasting time. (Using kitchen shears, cut out the spine of the chicken). Save the spine with the offal in the freezer if you plan to use for bone broth.  Stuff the chicken skin with lemon and thyme. Then, season the skin with salt and pepper. Put the chicken over the chopped root vegetables. Roast for about 45 minutes, or until the internal temperature of the chicken is 150-160*F by the bone.  Remove from the oven and let the chicken rest for a bit before serving.

Nutrition Information

Per Serving:  Calories: 370; Total Fat: 24g; Saturated Fat: 7g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 120mg; Sodium: 293mg; Potassium: 165mg; Carbohydrate: 7g; Fiber: 45g; Sugar: 2g; Protein: 86g

Nutrition Bonus:  Vit A: 91%; Vit C: 17%; Iron: 8%

Print
further food collagen

Leave a comment

Your email address will not be published.

Send this to friend