Whole Roasted Chicken with Vegetables

Made this for dinner the other night and it was so wonderful.  Especially the vegetables which were amazing. You could use a variety of veggies too, leave something out or add something. Everyone went back for seconds.  On the plus side, this entire meal is made in one pan … so easy, so delicious.  Only 5 Weight Watcher’s Points Plus and 7 SmartPoints for this whole meal.

Whole Roasted Chicken with Vegetables
skinnymerecipes.com
Serves: 8, Calories 327, Fat 12 g, Sat Fat 4 g, Carbs 17 g, Fiber 5 g, Net Carbs 12 g, Sugars 6 g, Protein 32 g, WW PP: 5 pts, WW SP: 7 pts.

Ingredients

• 1 (5 – 6 pound) roasting chicken
• Sea salt
• Freshly ground black pepper
• Garlic Powder
• 1 bunch fresh thyme
• 1 bunch fresh rosemary
• 1 lemon, quartered
• 1 head garlic, cut in half crosswise
• 2 tablespoons butter, melted
• 1 large yellow onion, thickly sliced
• 5 carrots cut into 2-inch chunks
• 1 lb yukon gold potatoes, quartered
• 1 lb brussel sprouts, trimmed and halved
• 1 bulb of fennel, tops removed, and cut into wedges
• 1 tablespoon olive oil
• 3 cups chicken broth
• 1 cup white wine

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat  and pat the outside dry. Generously add salt, pepper and garlic powder to the inside of the chicken. Stuff the cavity with the half of the thyme, half of the rosemary, all of the lemon, and all the garlic.

Brush the outside of the chicken with the butter and sprinkle with salt, pepper and garlic powder. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Place the onions, carrots, potatoes, brussel sprouts and fennel in a roasting pan. Toss with salt, pepper, garlic powder, remainder of thyme, remainder of rosemary, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 hour and 15 minutes, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.

Slice the chicken onto a platter and serve it with the vegetables.

Optional: While the chicken rests, pour pan drippings into a sauce pan, mix in a few tablespoons of flour and whisk until smooth.  Continue cooking until sauce thickens into a gravy.  Serve over chicken.