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Prep Time:20 minsAdditional Time:1 hr 20 minsTotal Time:1 hr 40 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:1 hr 20 minsTotal Time:1 hr 40 minsServings:6Yield:6 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:1 hr 20 mins
Additional Time:
1 hr 20 mins
Total Time:1 hr 40 mins
Total Time:
1 hr 40 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4tablespoonsolive oil, divided1tablespoonSpanish Seasoning Blend1teaspoonsalt, divided1teaspoonground pepper, divided1(4 to 6 pound)whole chicken, patted dry4clovesgarlic, crushed and peeled2lemons, divided (1 cut in half, 1 zested and juiced)1poundrusset potatoes (2 medium), scrubbed and cut into 1-inch pieces
Cook Mode(Keep screen awake)
Ingredients
4tablespoonsolive oil, divided
1tablespoonSpanish Seasoning Blend
1teaspoonsalt, divided
1teaspoonground pepper, divided
1(4 to 6 pound)whole chicken, patted dry
4clovesgarlic, crushed and peeled
2lemons, divided (1 cut in half, 1 zested and juiced)
1poundrusset potatoes (2 medium), scrubbed and cut into 1-inch pieces
Directions
Preheat oven to 425 degrees F. Combine 3 Tbsp. oil, Spanish seasoning, and 1/2 tsp. each salt and pepper in a small bowl. Place chicken, breast-side up, in a roasting pan. Loosen the skin over the breast and thigh meat; rub the spice mixture under the skin, plus a little over the skin. Place garlic and lemon halves inside the cavity. Roast, uncovered, for 25 minutes.
Toss potatoes with the remaining 1 Tbsp. oil, 1/2 tsp. each salt and pepper, lemon zest, and lemon juice in a medium bowl. Remove the pan from the oven (be careful–the drippings can splatter). Scatter the potatoes around the chicken.
Return the pan to the oven and roast, turning the potatoes once, until an instant-read thermometer inserted in the innermost part of a thigh and thickest part of the breast registers 165 degrees F and the potatoes are golden and tender, 40 to 50 minutes more. Tent with foil and let rest for 10 minutes.
Transfer the chicken to a clean cutting board. Discard the garlic and lemon from the cavity. Carve the chicken (see Tip) and serve with the potatoes.
EquipmentRoasting pan
Equipment
Roasting pan
Tip
Originally appeared: Diabetic Living Magazine, Spring 2020
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Nutrition Facts(per serving)323Calories15gFat18gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
