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Ingredientes
- 1 lrg red onion, thickly, sliced
- 2 x potato, peeled and cut in chunks
- 3 x carrot, cut in chunks
- 3 clv garlic
- 1 tsp salt
- 1/2 tsp pepper
- 1 x 4 pound chicken
- 1/2 x lemon
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. soy sauce
- 1 tsp liquid honey
- 1 tsp dry thyme
Direcciones
- Soak both halves of clay baker in water for 20 min; drain and pat dry.
- In bottom of baker, arrange onion slices in single layer.
- Arrange potatoes, carrots and garlic around sides, leaving centre of onions uncovered.
- Sprinkle half each of the salt and pepper over vegetables.
- Remove giblets and neck from chicken.
- Rinse and pat dry chicken inside and out; stuff cavity with lemon.
- Tie legs together with string; tuck wings under back.
- Place, breast side up, over onions in baker.
- In small bowl, combine vinegar, soy sauce and honey; pour over chicken.
- Sprinkle with thyme and remaining salt and pepper.
- Place in middle of oven; turn on oven to 400 F (200 C).
- Roast for at least 2 hrs or possibly till juices run clear when chicken is pierced and meat thermometer inserted in thigh registers 185 F (85 C).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 481g | |
| Recipe makes 4 servings | |
| Calories 771 | |
| Calories from Fat 421 | 55% |
| Total Fat 46.7g | 58% |
| Saturated Fat 13.35g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 1061mg | 44% |
| Potassium 1124mg | 32% |
| Total Carbs 24.66g | 7% |
| Dietary Fiber 3.5g | 12% |
| Sugars 6.95g | 5% |
| Protein 60.12g | 96% |
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