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Recipe: Roasted Chicken with Root Vegetables

From The Cleveland Clinic Healthy Heart and Lifestyle Guide and Cookbook

Roasting chickens are frequently on sale at our local supermarkets. Whenever they are, we buy two – one to roast right away and the other to put in the freezer for a future meal. Any leftovers are welcome the next day for salads or sandwiches. Here we’ve added a bevy of root vegetables that roast alongside.

Makes 6 servings

One 4-pound roasting chicken
Olive oil cooking spray
Dried Italian herb seasoning
6 small Yukon Gold potatoes, quartered (about 12 ounces)
1 pound carrots
1 pound parsnips
Freshly ground pepper
Kosher salt, optional

  1. Preheat the oven to 400ºF.
  2. Rinse the chicken, discarding the giblets, neck, and any visible fat. Pat dry with paper towels. Place the chicken on a rack in a shallow roasting pan. Lightly coat with cooking spray and sprinkle with the Italian seasoning. Roast for 30 minutes.
  3. Meanwhile, arrange the potatoes, carrots, and parsnips in a second shallow pan. Coat with cooking spray and sprinkle with Italian seasoning, pepper, and salt, if using. Place in the oven alongside the chicken and continue to roast for another 35 to 45 minutes, until the chicken is done and the vegetables are golden brown and tender.
  4. Transfer the chicken to a carving board and the vegetables to a heated serving platter. Allow the chicken to rest for 10 minutes before carving, discarding the skin. Add the cut chicken to the platter and serve.

Per serving (3 ounces of chicken plus one-sixth of the vegetables):
280 calories (20% calories from fat)
6 g total fat (1.5 g saturated fat)
24 g protein
1 g carbohydrate
7 g dietary fiber
65 mg cholesterol
125 mg sodium
720 mg potassium

The Cleveland Clinic Healthy Heart and Lifestyle Guide and Cookbook is available from Random House, Inc., or wherever books are sold.

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