Search for anything:

Sunday Chicken

vegetables, chicken - other

1 small rutabaga; 1 1/2 pounds
4 red potatoes; 1 1/2 pounds total
1 bag (10 oz) pearl onions; peeled
1/3 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 chicken; 5 pounds
1 tablespoon grated lemon rind
1/4 cup lemon juice
1 tablespoon chopped fresh mint
2 cloves garlic; minced

Halve and cut rutabaga into 1 1/2-inch thick slices; peel and cut into 1 1/2-inch chunks. Scrub potatoes; cut into quarters. In large bowl, toss together rutabaga chunks, potatoes, pearl onions, 2 tablespoons of the olive oil, salt and pepper. Set aside. Tie chicken legs together; tuck wings under back. Place on rack in large roasting pan. Scatter vegetables around chicken. Whisk together remaining oil, lemon rind and juice, mint and garlic; pour over chicken. Roast in 375°F oven, stirring vegetables and basting chicken occasionally, for 1 3/4 to 2 hours or until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185°F. Transfer chicken to cutting board; tent with foil and let stand for 10 minutes before carving. Serve with vegetables.

Contributor: Canadian Living Magazine, April, 2001

Yield: 6 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU