Lemon Ginger Chicken With Roasted Root Vegetables Recipe

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Servings: 6


Cost per serving $1.46 view details


  1. 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.
  2. 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.
  3. 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.
  4. This recipe yields 6 servings.
  5. 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%
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