Garlic Roast Chicken With Roasted Root Vegetables

Garlic Roast Chicken With Roasted Root Vegetables

Garlic Roast Chicken With Roasted Root Vegetables


Serves 4

Details
  • Servings:   4
  • Calories:   1143
  • Protein:   78g
  •  
  • Fiber:   12g
  • Sugar:   13g
  • Carb Total:   50g
  •  
  • Trans Fat:   1g
  • Saturated:   18g
  • Fat Total:   66g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • mediterranean
Ingredients
  • For the chicken:
  • 1 large organic chicken of about 5 pounds
  • 3 tablespoons crushed garlic
  • 2 teaspoons dried basil
  • 1/8 cup extra virgin olive oil (enough to make a paste)
  • 1 teaspoon fresh ground black pepper
  • For the veggies:
  • 5 large carrots, scrubbed with skin on, cut to 2 inch lengths
  • 1 large turnip, skinned and cut into 1 inch chunks
  • 1 large parsnip, skinned and cut into 1 inch chunks
  • 6 large Brussels sprouts, bottoms and outer leaves removed
  • 4 medium red potatoes, scrubbed and cut into 1 inch chunks
  • 1 medium red onion, cut into 8 wedges
  • olive oil spray
  • dried granulated garlic
  • several pinches red pepper flakes
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