95 min 4
Herb Roasted Whole Chicken with Jicama
A kitchen classic, roasted chicken is great not only for a family meal but also for leftovers-you can slice chicken breast for sandwiches or wraps, and chop up the meat for things like chicken salad. The basic herb blend in this recipe can be changed to whatever rubs you like to use. Jicama, full of fiber, roasts well with the chicken for a texture similar to roasted potatoes.
1 shallot, minced
2 fresh thyme sprigs, chopped
2 fresh rosemary sprigs, chopped
2 garlic cloves, minced
2 fresh sage sprigs, chopped
2 tablespoons chopped fresh parsley
1 (5-pound) whole roasting chicken
¼ cup olive oil
1 cup roughly chopped jicama
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Directions Preparing:15 minCooking:80 min
Step 1Preheat the oven to 425°F.
Step 2To a food processor or blender, add the shallot, thyme, rosemary, and garlic. Pulse to chop. Add the sage and parsley. Pulse lightly until mixed.
Step 3On a flat surface, place the chicken breast-side up. Carefully slide your fingers under the skin of each breast to separate the skin from the meat, creating a pocket. Do not remove the skin from the chicken.
Step 4Turn the chicken onto its side. Repeat the process of lifting up the skin on the thighs.
Step 5Stuff an equal amount of the herb mixture under the skin of the breasts and thighs. Place the chicken into a baking dish.
Step 6Pour the olive oil over the herbed chicken. Massage it into the skin. If any herb mixture is left, spread it over the outside of the chicken.
Step 7Place the baking dish in the preheated oven. Bake for 15 minutes. Remove the pan from the oven.
Step 8Arrange the jicama around the chicken, and season with salt and pepper. Return the pan to the oven. Reduce the heat to 375°F. Cook the chicken for 1 hour, or until the internal temperature reaches 165°F.
Step 9Remove the chicken from the oven. Allow the chicken to rest for at least 15 minutes before carving.
Nutrition Facts (per serving of 3:1)