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Ingredientes
- 4 to 5 pound roasting chicken
- 1/3 c. butter, melted
- 1/4 teaspoon each thyme, rosemary, marjoram
- 4 med. potatoes
- 4 med. carrots
- 4 sm. onions
- 4 sm. zucchini
- Cut the vegetables in fourths
- 1 teaspoon seasoned salt
- 1/2 c. warm chicken broth or possibly water
Direcciones
- Rub cavity of chicken with salt, place chicken breast side up on rack in shallow roasting pan. Mix butter, thyme, rosemary and marjoram; brush half the butter mix on chicken.
- Bake uncovered in 375 degree oven, brushing chicken several times with remaining butter mix, till thickest parts of chicken are done and drumstick meat feels very soft when pressed between fingers 2 to 2 1/2 hrs.
- If chicken is browning too quickly, cover loosely with aluminum foil. Place chicken on hot platter; arrange vegetables around chicken. Spoon some of the vegetable liquid onto vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 12 servings | |
| Calories 406 | |
| Calories from Fat 207 | 51% |
| Total Fat 23.12g | 29% |
| Saturated Fat 8.35g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 382mg | 16% |
| Potassium 800mg | 23% |
| Total Carbs 24.51g | 7% |
| Dietary Fiber 5.5g | 18% |
| Sugars 2.81g | 2% |
| Protein 26.12g | 42% |
