Tuesday, October 13, 2009

Roast Chicken- heart healthy food

Roast chicken is not only an easy dinner to make, but when you cook it with the vegetables in the same pan it's absolutely effortless.

Baked Roasted Chicken:


1/2 cup butter
2 Tablespoons dried rosemary, crushed
2 Tablespoons minced fresh parsley
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 whole roasting chicken (5 to 7 pounds)
8 small red potatoes, halved
6 medium carrots, cut into 2 inch pieces and halved lengthwise
2 medium onions, quarted


1. In a small saucepan, melt butter. Add rosemary, parsley, garlic, salt and pepper.
2. Place chicken with breast side up on a rack in a roasting pan, tie drumsticks together with cooking twine.
3. Spoon half of the butter mixture over chicken.
4. Arrange vegetables around chicken, drizzle remaining butter mixture over vegetables.
5. Cover and bake at 350 F for 1 1/4 hours, basting every 30 minutes.
6. Uncover, bake one hour longer or until a meat thermometer reads 180 degrees, basting occasionally.
7. Cover and let stand 10 minutes before carving.

About the Author
Delmondo Sorell studied about health, diet and fitness for many years. He wrote several articles about Dinner Recipes, and Nutrition

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