Roast Herbed Chicken with Garlic & Onions
There’s nothing more delicious than a golden, crisp roast chicken with some meltingly tender cloves of roasted garlic and baby onions.
1 (3-1/2 pounds) Gold'n Plump® Whole Chicken
2 tablespoons olive oil
1 tablespoon smoked paprika
1 tablespoon finely chopped fresh sage or 1 teaspoon dried sage leaves, crushed
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary leaves, crushed
1 teaspoon coarse salt
1/2 teaspoon coarsely ground pepper
12 baby red onions, peeled, halved
2 large heads garlic
Coarse salt and freshly ground pepper to taste
Heat oven to 425°F. Place chicken in shallow roasting pan or on a rimmed baking sheet. Rub with 1 tablespoon oil. Mix paprika, sage, rosemary, salt, and pepper. Pat seasoning blend evenly over chicken. Slice tops off garlic heads, exposing tops of cloves. Arrange around chicken with onions. Drizzle with remaining 1 tablespoon oil; season with salt and pepper.
Roast chicken about 1 hour or until juices run clear and internal temperature reaches 165°F in thigh.
Serve chicken with onions and garlic, pulling the heads apart and squeezing the tender cloves out.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings6
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- PER SERVING
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Calories348
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Calories from Fat53%
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Total Fat20g
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Saturated Fat5g
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Trans Fat1g
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Total Carbohydrate7g
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Protein33g
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Sugars2g
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Cholesterol100mg
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Dietary Fiber1g
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Sodium360mg
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- DAILY VALUE
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Vitamin A16%
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Vitamin C9%
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Calcium5%
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Iron12%
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- DIETARY EXCHANGES
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Vegetable1
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Med-Fat Meat4
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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