Title: Roast Chicken with Vegetables
Categories: Infood02
Yield: 1 servings

8 tb Butter; softened (1 stick)
1 ts Dijon mustard
2 Cloves garlic; minced
1 tb Lemon juice
Grated zest of 1 lemon
1/2 ts Chopped fresh rosemary
1/8 ts Salt
1/4 ts Freshly ground pepper
2 Broiler chickens; 3 to 3
-1/2-pounds
; each, cut into
; quarters
2 lg Spanish onions; thinly
-sliced
3 sm Carrots; peeled and cut into
; 1/2-inch dice
1 lg Turnip; peeled and cut into
; 1/2-inch dice

Preheat the oven to 400 degrees. Using a wooden spoon, combine the butter,
mustard, half the garlic, the lemon juice, zest, rosemary, salt, and pepper
in the mixing bowl until well blended. Loosen the chicken skin by lifting
it gently from the flesh with your fingers. The skin will lift quite
easily. Reserving 2 tablespoons, spread the herbed butter under the skin.
Lightly spread the remaining butter over the chicken pieces. Put the
onions, carrots, turnip, and the rest of the garlic into the roasting pan.
Place the chicken on the bed of vegetables. Roast for 40 to 45 minutes,
until the chicken is golden brown and cooked through.

Serve 2 pieces of chicken with roasted vegetables per person.

Converted by MC_Buster.

Per serving: 5611 Calories (kcal); 408g Total Fat; (66% calories from fat);
399g Protein; 64g Carbohydrate; 1759mg Cholesterol; 2924mg Sodium Food
Exchanges: 0 Grain(Starch); 53 Lean Meat; 11 Vegetable; 0 Fruit; 52
1/2 Fat; 0 Other Carbohydrates

Recipe by: IN FOOD TODAY SHOW#INE269

Converted by MM_Buster v2.0n.