Herb Roasted Whole Chicken with Jicama
Servings
4
servingsPrep time
15
minutesCooking time
1
hour20
minutesCalories
604
kcalNotes
Ingredients
1 shallot, minced
2 fresh thyme sprigs, chopped
2 fresh rosemary sprigs, chopped
2 garlic cloves, minced
2 fresh sage sprigs, chopped
2 tbsp chopped fresh parsley
1 (5-pound) whole roasting chicken
1/4 cup olive oil
1 cup roughly chopped jicama
1/2 tsp salt
1/4 tsp freshly ground black pepper
Directions
- Preheat the oven to 425°F.
- To a food processor or blender, add the shallot, thyme, rosemary, and garlic. Pulse to chop. Add the sage and parsley. Pulse lightly until mixed.
- On 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.
- Turn the chicken onto its side. Repeat the process of lifting up the skin on the thighs.
- Stuff an equal amount of the herb mixture under the skin of the breasts and thighs. Place the chicken into a baking dish.
- Pour 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.
- Place the baking dish in the preheated oven. Bake for 15 minutes. Remove the pan from the oven.
- Arrange 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.
- Remove the chicken from the oven. Allow the chicken to rest for at least 15 minutes before carving.
Nutrition Facts
4 servings per container
Serving Size1 servings
- Amount Per ServingCalories604
- % Daily Value *
- Total Fat
48.8g
76%
- Total Carbohydrate
3.4g
2%
- Dietary Fiber 1.6g 7%
- Protein 38.5g 77%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.