Whole Roasted Chicken with Potatoes and Brussels Sprouts
1 (5 pound) whole chicken
2 teaspoons sea salt or kosher salt
½ teaspoon black pepper
1 teaspoon dried basil
4 cloves fresh garlic, halved
½ cup white wine or chicken stock
2 cups water
2 tablespoons lemon juice (about ½ lemon)
12 small to medium baby red potatoes, washed and halved
18 Brussels sprouts, washed, trimmed, and halved
Fresh sprigs parsley
Preheat the oven to 400 ‘ F.
Remove all innards from the chicken. Using kitchen shears or a filet knife, remove all of the skin and trim all of the excess fat.
In a small cup or bowl, combine the salt, pepper, and basil and mix well into a dry rub.
Rub the seasonings evenly on all surface areas of the chicken. Place the chicken breast side up in a 6-quart roasting pan with a lid. Add the garlic, wine or stock, water, and lemon juice to the pan. Place the potatoes on one side of the pan, and the Brussels sprouts on the other, along with the chicken.
Cover with the lid and bake for about 1 hour and 15 minutes, basting with the liquid in the pan three or four times. Remove the cover and continue baking for an additional 30 minutes, until a leg can easily be separated from the body when checked with a fork, and the juices from the chicken run clear. (If using a meat thermometer, the internal temperature of the breast should be about 180’ F.) Remove the chicken from the pan and let stand for about 5 minutes before carving. For an elegant presentation, serve the chicken, potatoes, and Brussels sprouts on the same serving platter, decorated with fresh parsley sprigs.
Yield: Makes 6 (3-4 ounces chicken, 6 Brussels sprout halves and 4 potato halves) servings. Source: Recipes for Life After Weight-Loss Surgery. Margaret M. Furtado, M.S., R.D., L.D.N., Lynette Schultz, L.R.C.P., R.T., Chef Joseph Ewing, B.S., 2012 Fair Winds Press. Texture: Regular
Each: 357 Calories, 29 grams Protein, 46 grams Carbohydrate, 5 grams Fat, 464 mg Sodium, 3.5 grams Sugars.