Good Lifestyle

This dish is just as delicious Tuesday or Friday, but there is something about achicken roasting on a bed ofvegetables This makes the spectrum of Sunday evening the long week ahead that much more enjoyable. The key to this grilled chicken is the seasoning well before cooking. The salt enters the flesh and season the bird until the bone and will help create a roast from the judiciary. If you do not follow any other part of this roast Sunday chicken recipe, follow at least one round.

Nutrition:520 calories, 27 g of grease (7 g saturated), 820 mg of sodium

Serve 4

You will need

1 whole chicken (about 4 lbs)
2 thirds fresh thyme leaves
1 tablespoon of dijon mustard
4 garlic cloves,chopped
Grated zest of 1 lemon
2 tablespoons of olive oil
Black salt and pepper
2 medium onions, quarters
2 cups peeled and choppedbutternut squash (The chicken can be grilled with firm vegetables: potatoes, carrots, parsnips, turnips. Vary at will; Make sure you simply cut into equal pieces.)
4 cups of sprouts from Brussels, extremes removed

How to do it

1. The morning of the day you shave the chicken, rinse it and tap it dry.
2. Combine thyme, mustard, garlic, lemon zest and 1 tablespoon of olive oil and rub on the chicken.
3. Season with chicken with salt and black pepper.
4. Refrigerate until you are ready to cook, up to 12 hours.
5. Preheat the oven to 425 ° F.
6. Place the vegetables in a large saucepan.
7. Add the rest of 1 tablespoon of olive oil, plus salt and pepper and mix.
8. Use a kitchen string to tie chicken legs with a node at the end of the pestors.
9. Use another piece of string to tie the wings together against the body of the chicken clog the string around the tip of the wing, then run it under the chicken.
10. Place the chicken in the pan to roast and roast on the intermediate holder for 45 to 55 minutes, until the skin is deeply browned and a instant read thermometer inserted in the thigh 170 ° F registers.
11. Rest the chicken for 10 minutes before sculpting and serving with vegetables.

Eat

A roasted chicken leaf behind the perfect base for a rich sauce. Combine the roasting juices accumulated under the chicken in a saucepan with a spoonful of flour. Slowly add hot chicken broth, whipping pieces of form. Flavor with herbs, a splash of white wine or lemon pressure.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!