Herb Roasted Chicken with Root Vegetables

Herb-Roasted Chicken with Root Vegetables

Herb-Roasted Chicken with Root Vegetables


6 hours 5 minutes

Details
  • Servings:   8
  • Calories:   758
  • Protein:   76g
  •  
  • Fiber:   4g
  • Sugar:   4g
  • Carb Total:   16g
  •  
  • Trans Fat:   1g
  • Saturated:   21g
  • Fat Total:   72g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Ingredients
  • Two 3- to 4-pound chickens
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons unsalted butter, at room temperature
  • 1 tablespoon chopped fresh thyme, plus 2 sprigs
  • 2 teaspoons chopped fresh rosemary, plus 1 sprig, torn in half
  • 1 lemon, halved
  • 6 cloves garlic, smashed
  • 1 onion, halved
  • 1 parsnip, cut into large dice
  • 1 medium Yukon gold potato, cut into large dice
  • 1 butternut squash, peeled, seeded and cut into large dice
  • 1/4 cup extra-virgin olive oil
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