RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1210
| View Recipe |
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| Recipe Name: |
Oven-Roasted Chicken with Rosemary and Lemon Salt |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
12.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
15.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
70.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$2.92
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with Fennel-Roasted Vegetables and Olive Oil Smashed Potatoes. |
| Comments: |
If serving with the Fennel-Roasted Vegetables and put them in the bottom of the chicken roaster with 20 minutes left in the cooking time. They will soak up the juices running down from the roasting chicken. If you prefer, leave the potatoes out of the vegetable mix and also serve this with Olive Oil Smashed Potatoes.
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Ingredients:
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Directions:
Preheat oven to 450 degrees if you have no convection fan, or to 425 degrees if you have a convection fan.
Rinse the chicken inside and out and dry well.
Make the salt: In a bowl, combine the lemon zest, rosemary, salt, and pepper, mixing well. Rub the chicken all over with the olive oil, and then rub with 3 tablespoons of the seasoned salt. (Reserve the remaining salt for another use.) Tuck the rosemary sprigs and lemon chunks into the chicken cavity. You don't need to truss the chicken.
Place the bird on a rack in a roasting pan and roast for 15 minutes. Reduce the oven temperature by 75 degrees and continue roasting until the juices run clear when a thigh is pierced with a skewer, about 50 to 55 minutes longer. Transfer the chicken to a platter and let rest for at least 15 minutes before carving. |
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Olive Oil Smashed Potatoes
(Add to shopping list) :
1 to taste salt and pepper
1 to taste parsley, flat-leaf chopped
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Directions:
Put the potatoes in a large saucepan with salted cold water to cover and bring to a boil over high heat. Cook until tender, about 15 minutes. Drain and return to the pot. Smash the potatoes with a large fork or potato masher.
Add lemon zest and olive oil. Fold into potatoes. Season with salt and pepper, to taste. Garnish with parsley. |
Fennel-Roasted Vegetables
(Add to shopping list) :
0.5 Pound onion, red halved, cut in wedges thru root
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Directions:
Preheat oven to 425 degrees.
Halve the fennel lengthwise and cut into ½-inch wide wedges through the core.
Put the potatoes in a large pot of cold, well-salted water. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until the potatoes are almost tender, about 7 minutes. Add the carrots and simmer for about 1 minute longer. Drain.
Heat a very large ovenproof skillet over high heat. Add 4 tablespoons of the olive oil. When the oil is hot, add the potatoes and carrots. Cook for about 1 minute, and then add the onions and cook, turning occasionally with tongs, until the vegetables are nicely browned, about 10 minutes. Reduce the heat if needed to keep them from burning.
Add the fennel bulb, asparagus, zucchini, Fennel Spice Rub or crushed fennel seed, and salt, to taste. Toss well to distribute the seasonings. Drizzle with the remaining 1 tablespoon oil and toss again. Transfer the skillet to the oven and roast until the vegetables are deeply caramelized, 20 to 25 minutes, stirring them occasionally so they cook evenly. Serve immediately. |
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| Nutrition per Serving: |
| Calories: |
681 |
Total Carbs: |
5.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
205.2 |
Fat: |
49.9 |
Protein: |
55.53 |
| Fiber: |
2.13 |
Sodium: |
211.38 |
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