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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. chopped peeled fresh ginger
- 2 tsp grated lemon peel
- 2 tsp paprika
- 2 tsp salt
- 1 tsp freshly-grnd black pepper
- 2 whl roasting chickens - (4 1/2 lbs ea) Roasted Root Vegetables (see recipe)
- 2 Tbsp. minced fresh parsley
Direcciones
- Preheat oven to 425 degrees. Whisk first 6 ingredients in small bowl. Rinse chickens inside and out; pat dry. Rub oil mix in cavities and over outside of chickens. Tie legs together with string to hold shape. Tuck wing tips under.
- Place chickens on rack set in large roasting pan. Roast chickens till juices run clear when thigh is pierced or possibly till thermometer inserted into thickest part of thigh registers 180 degrees, about 1 hour 15 min.
- Transfer chickens to platter. Pour pan juices into medium bowl; spoon off fat and throw away. Drizzle juices over chickens. Surround chickens with Roasted Root Vegetables. Sprinkle vegetables with parsley.
- This recipe yields 6 servings.
- Comments: Serve a dry Riesling to complement the subtle ginger flavor of the roasted chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 421g | |
| Recipe makes 6 servings | |
| Calories 927 | |
| Calories from Fat 599 | 65% |
| Total Fat 66.53g | 83% |
| Saturated Fat 18.36g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 308mg | 103% |
| Sodium 1064mg | 44% |
| Potassium 805mg | 23% |
| Total Carbs 0.74g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.13g | 0% |
| Protein 76.64g | 123% |
