Source: Woman’s World magazine 2011
Your family will enjoy a punch of flavor in every bite of this garlicky-good dinner of herb-infused chicken and chunks of tender veggies!
Ingredients
1 chicken, about 4 and 1/2 pounds
10 cloves garlic, 6 peeled and 4 unpeeled
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
salt, freshly ground pepper
2 potatoes, about 1 and 1/4 pounds, peeled, cut into 1″ chunks
3 zucchini, about 1 and 1/4 pounds, cut into 1″ chunks
3 carrots, about 8 ounces, cut into 1″ chunks
2 tablespoons extra-virgin olive oil
Directions
Preheat oven to 400 degrees. Cut chicken in half length-wise (cut straight down the middle of the breast, then down one side of the backbone). Cut several slits into chicken halves through the skin side.
Finely chop peeled garlic; mix with rosemary and thyme. Stuff mixture into slits in chicken skin. Sprinkle chicken with salt and pepper. Place vegetables and unpeeled garlic in a large roasting pan. Drizzle 1 tablespoon oil over top; season with 1/2 teaspoon salt and 1/4 teaspoon pepper and mix well.
Lay chicken on top of vegetables, skin side up; drizzle with remaining 1 tablespoon oil. Roast until meat thermometer inserted into the thickest part of the thigh away from the bone registers 180 degrees, about one hour, occasionally basting the chicken with pan juices. Let stand 5 minutes before serving.
servings: 6
calories: 575
protein: 40g
Fat: 35g (9g saturated)
carbs: 24g
Sodium: 367mg
Fiber: 3g
sugar: 6g
Kitchen time: 25 minutes
Total time: 1 hour, and 30 minutes
Also try: https://myrecipebox.online/easy-stuffing-chicken-bake/