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Add a photoBy: Con Poulos, posted in Good Housekeeping Magazine
Serves: 4
Total Time: 1 hr
Prep Time: 15 min
Oven Temp: 450
Ингредиенты
- 1 large (10- to 12-ounce) onion, cut into 1/2-inch-thick slices
- 1 pound(s) baby red potatoes, each cut in half or quarters if large
- 4 large (1/4 pound each) carrots, each cut 2-inch-long pieces
- 2 small (2 ounces each) turnips, peeled and each cut into 6 wedges
- 1 small (6-ounce) fennel bulb, trimmed, cored, and cut into 6 wedges
- 8 sprig(s) fresh thyme, plus additional for garnish
- 7 clove(s) garlic, crushed with side of knife, peel discarded
- 1 tablespoon(s) olive oil
- 1 teaspoon(s) olive oil
- Salt
- Pepper
- 1 whole(s) (3- 3 1/2-pound) chicken
Инструкции
- Preheat oven to 450 degrees F. In 18 inch by 12 inch jelly-roll pan, arrange onion slices in single layer in center. In large bowl, toss potatoes, carrots, turnips, fennel, 4 thyme sprigs, 3 garlic cloves, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well mixed. Spread in even layer around onion slices in pan.
- If necessary, remove bag with giblets and neck from chicken cavity; discard or reserve for another use. Rub chicken cavity with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place remaining 4 thyme sprigs and 4 garlic cloves in cavity and tie legs together with kitchen string. Rub remaining 1 teaspoon oil on chicken and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
- Place chicken, breast side up, on onion slices in pan. Roast 45 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and temperature on meat thermometer inserted into thickest part of thigh reaches 175 degrees F. Let chicken stand on pan 10 minutes to set juices for easier carving. Meanwhile, transfer vegetables around chicken to serving platter, leaving space in center for chicken.
- Transfer chicken and onion to serving platter with vegetables, tilting chicken slightly as you lift to allow any juices inside to run into pan. Skim and discard fat from juices in pan; pour into small bowl and serve with chicken. Garnish with additional thyme sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 4 servings | |
| Calories 31 | |
| Calories from Fat 2 | 6% |
| Total Fat 0.25g | 0% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 112mg | 3% |
| Total Carbs 7.09g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.0g | 2% |
| Protein 0.82g | 1% |
