Roast Chicken With Tomato Caper Sauce Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Whole roasting chicken4 1⁄2 Pound
 Lemon1
 Snipped rosemary/2 teaspoons dried rosemary, crushed2 Tablespoon
 Onion1 Medium
 Garlic2 Clove (10 gm)
 Olive oil/Cooking oil1 Tablespoon
 Canned peeled italian style tomatoes14 1⁄2 Ounce
 Dry white wine2 Tablespoon
 Snipped parsley/1 teaspoon dried parsley flakes1 Tablespoon
 Capers2 Teaspoon
 Pepper1⁄8 Teaspoon
 Cornstarch2 Teaspoon
 Water1 Tablespoon
 Tomato sauce1⁄2 Cup (8 tbs)
 Cooked pasta3 Cup (48 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5494 Calories from Fat 3120

% Daily Value*

Total Fat 347 g533.4%

Saturated Fat 96.3 g481.7%

Trans Fat 0 g

Cholesterol 1628.8 mg

Sodium 2086.1 mg86.9%

Total Carbohydrates 192 g63.9%

Dietary Fiber 20.9 g83.5%

Sugars 15.5 g

Protein 385 g770.5%

Vitamin A 168.7% Vitamin C 239%

Calcium 64.1% Iron 199%

*Based on a 2000 Calorie diet

Directions

Rinse chicken; pat dry.
Sprinkle inside of cavity with 1/2 teaspoon salt.
Squeeze juice of lemon inside and over skin of chicken; rub with rosemary.
Skewer neck skin to back.
Tie legs to tail; twist wing tips under back.
Place chicken, breast side up, in center of the cooking grill.
Grill 1 1/2 to 2 hours or till meat thermometer registers 180°F (82°C) and drumsticks move easily in their sockets.
Let stand 15 minutes before carving.
Meanwhile, for tomato-caper sauce, in a saucepan cook onion and garlic in olive oil till onion is tender but not brown.
Stir in undrained tomatoes, tomato sauce, wine, parsley, capers, and pepper.
Bring to boiling; reduce heat.
Simmer, covered, 5 minutes.
Then simmer, uncovered, 15 minutes.
Combine cornstarch and water.
Stir into sauce.
Cook till slightly thickened and bubbly.
Cook 2 minutes more.
Transfer chicken to a serving platter.
Serve with pasta and tomato-caper sauce.
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