Photo: Lily Banse
Lemon Roasted Chicken with Rainbow Carrots and Fingerling Potatoes
11 ingredients
openrecipes
An American cook in Burgundy, Marjorie Taylor runs the Cook’s Atelier, where she offers cooking classes, market tours and field trips to artisan food producers. Her roast chicken recipe celebrates the connection between terrain, farmer and cook.
Estimated Nutrition (whole recipe, rough)
631
Calories
37g
Protein
30g
Fat
53g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 chicken, about 4 lb.
- Fleur de sel and freshly ground pepper, to taste
- 6 large fresh thyme, rosemary or sage sprigs
- 2 bay leaves
- 2 garlic cloves, smashed
- 1/2 lemon
- 2 Tbs. unsalted butter, at room temperature
- 1 1/2 lb. baby rainbow carrots, peeled and tops trimmed to 1 inch
- 1 lb. fingerling potatoes, halved lengthwise
- 2 Tbs. olive oil
- 1/4 cup white wine
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes