Margo's Healthy Chicken Dinner

Bruce Hoffman

By
@hoffmanbf

Great for a Sunday dinner - leftovers make a great chicken salad - if any is left


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Serves:

6

Prep:

1 Hr

Cook:

1 Hr

Method:

Bake

Ingredients

1 large
fresh organic chicken
1 bunch
sage leaves, fresh
4 sprig(s)
rosemary sprigs
1 medium
lemon
8 clove
garlic
4 Tbsp
olive oil, extra virgin
3/4 tsp
dijon mustard
1/2 tsp
lemon juice
1 Tbsp
fresh chopped sage
1 Tbsp
fresh chopped rosemary
4 clove
garlic crushed
1 tsp
fresh chopped thyme
5 large
organic carrots sliced in 2 inch pieces
1 large
organic butternut squash cubed
1 large
organic onion
6 small
red potatoes, small halved

Directions Step-By-Step

1
clean chicken - pat dry - let sit for 1 hour
preheat oven 450 degree
2
salt & pepper - stuff bird with 8 halved garlic cloves, bunches of sage, rosemary, lemon halves
3
make rub - oil,mustard,lemon juice, chopped sage, rosemary, thyme, minced garlic, sea salt cracked pepper. mix well - rub over bird and unnder skin
4
put carrots, squash cubes, potato halves, sliced onions, whole cloves in bowl with olive oil. mix, coat well, put on bottom of roaster. put bird on top of mixture breast side up
5
put bird in preheated oven for 15 minutes. reduce heat to 350 for 40 minutes - roast til internal temp is 180.
Let sit for 20 minutes - slice and enjoy

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Dietary Needs: Low Carb