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Roast Chicken & Potatoes With Vegetable Puree Recipe
|Thin skinned potatoes||1 1⁄4 Pound, scrubbed and cut in half (1 1/2- To 2-Inch Diameter)|
|Onion||1 Small, cut in half|
|Carrot||1 Small, quartered|
|Minced rosemary/1/2 teaspoon dry rosemary||1 Teaspoon|
|Garlic cloves||1⁄2 Cup (8 tbs)|
|Broiler fryer chicken||4 1⁄2 Pound|
|Regular strength chicken broth||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5421 Calories from Fat 3190
% Daily Value*
Total Fat 355 g545.9%
Saturated Fat 117.5 g587.5%
Trans Fat 0 g
Cholesterol 1652.7 mg
Sodium 2520.7 mg105%
Total Carbohydrates 145 g48.5%
Dietary Fiber 18.1 g72.5%
Sugars 13.8 g
Protein 399 g798%
Vitamin A 255.9% Vitamin C 297.9%
Calcium 49% Iron 137.2%
*Based on a 2000 Calorie diet
Discard excess fat from chicken.
Rinse chicken, pat dry, and set on vegetables.
Bake in a 400° oven until chicken is no longer pink at thigh bone (cut to test), about 1 hour.
Brush chicken with pan juices after the first 30 minutes.
Supporting chicken with 2 forks, tilt it to drain juices from cavity into the pan.
Place chicken, potatoes, and half the garlic on a platter; keep warm.
Scrape onion, carrot, remaining garlic, and juices into a food processor or blender; whirl to puree smoothly, adding enough broth to make a pourable sauce; serve from a small bowl.
Carve chicken and serve meat and vegetables with the pureed sauce; add salt and pepper to taste.