Dinner

Lemon Rosemary Roasted Chicken and Vegetables Feb 2011 is for Dinner.

Lemon Rosemary Roasted Chicken and Vegetables Feb 2011 takes 20 minutes to prepare.

Lemon Rosemary Roasted Chicken and Vegetables Feb 2011 takes 80 minutes to cook.

Lemon Rosemary Roasted Chicken and Vegetables Feb 2011 makes 4 servings.

The ingredients for Lemon Rosemary Roasted Chicken and Vegetables Feb 2011 are:

1 whole raw chicken (about 4-6 lbs)
1 large sweet onion
10 cups brussels sprouts sprouts
5 cups butternut squash, peeled and rough chop
1/2 lemon
2 TBSP olive oil
3 sprigs rosemary
10 head of garlic

Here is how you make Lemon Rosemary Roasted Chicken and Vegetables Feb 2011:

Wash chicken and coat outside with 1 tbsp of olive oil and salt and pepper for seasoning. Coat the inside with salt and pepper, and place 1/2 lemon, 2 sprigs rosemary and garlic inside the chicken. Tie legs with twine. Toss the vegetables with 1 tbsp olive oil, salt and pepper, and 1 sprig of rosemary. Pour into roasting pan.Place chicken in roasting pan surrounded by all the vegetables.Bake for approximately 1 hr and 15 mins at 425 degrees. It is cooked when the juices run clear between the leg and breast. Let the chicken rest for 10-15 mins before cutting.Number of Servings: 4Recipe submitted by SparkPeople user CM70830.

The nutritional information for Lemon Rosemary Roasted Chicken and Vegetables Feb 2011 is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 418.0

• Total Fat: 11.9 g
• Cholesterol: 118.9 mg
• Sodium: 193.6 mg
• Total Carbs: 35.5 g
• Dietary Fiber: 11.7 g
• Protein: 42.5 g