Source: Parents Magazine

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Recipe Summary test

prep:
15 mins
roast:
1 hr
stand:
10 mins
total:
1 hr 25 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400°F. Pat the chicken dry inside and out with paper towels. Remove giblet package, if present. Being careful not to tear it, use your fingers to gently separate the skin from the breast meat and slide 2 or 3 slices of citrus under the skin on each side. Place remaining citrus slices in the chicken cavity, squeezing to release some of the citrus juice. Rub olive oil all over the chicken and sprinkle with kosher salt and pepper. Place chicken in a roasting pan or heatproof baking dish.

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  • Roast, uncovered, for 25 minutes. Add carrots or parsnips to the pan or dish; sprinkle lightly with salt and toss to coat. If chicken is browning to fast, cover loosely with foil. Roast another 35 to 45 minutes or until an instant-read thermometer registers 170°F. in the breast or 180°F. in the thigh and carrots or parsnips are tender, stirring vegetables once more during cooking.

  • Remove chicken from oven and let stand 10 minutes.

Nutrition Facts

205 calories; fat 5g; cholesterol 101mg; saturated fat 1g; carbohydrates 7g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 32g; vitamin a 99.6IU; vitamin c 15.4mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 10.1mg; vitamin b6 0.6mg; folate 16.1mcg; vitamin b12 0.4mcg; sodium 309mg; potassium 480mg; calcium 40.4mg; iron 1.4mg.
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