Roast Chicken with Turnips & Garlic

Name: Roast Chicken with Turnips & Garlic
Prep time: 20
Cuisine: French

4 out of 5 stars (based on 12 reviews)

20 min prep

6 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

There is nothing quite so delicious as a good, juicy roast chicken. The key is to buy a quality free-range bird and cook it in a hot oven. Here, garlic is cooked in its skin...

1 free-range antibiotic and hormone free chicken (about 3½ to 4 lbs)
2 tablespoons extra virgin olive oil, divided
Salt and pepper, to taste
8 garlic cloves, left whole
1 medium shallot, left whole
4 to 6 medium white turnips, washed and quartered
½ lemon
8 sprigs fresh thyme

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Nutrition Facts

Calories

504 cals

Fat

34 g

Saturated Fat

9 g

Polyunsaturated Fat

7 g

Monounsaturated Fat

15 g

Carbohydrates

12 g

Sugar

5 g

Fiber

3 g

Protein

38 g

Sodium

962 mg

Directions

Pre-heat the oven to 400 degrees.
Rub the chicken with 1 tablespoon of olive oil, salt and pepper. Set it in a roasting pan.
Toss the turnips and garlic cloves with the remaining tablespoon of olive oil and salt and pepper, then arrange around the chicken.
Squeeze the lemon over the chicken, then place the lemon into cavity of the chicken along with the shallot and 2 branches of thyme. Cover the breast, legs and vegetables with the remaining thyme branches.
Roast the chicken for 45-60 minutes, basting the chicken and turning the vegetables from time to time. The chicken is ready when the juices run clear when the thigh is pierced, or when the thigh meat reaches 165 degrees.
Let the chicken rest for 10-15 minutes. Cut chicken and serve with roasted vegetables.

Chef Tips

The portioning may seem stingy to those of us who are used to eating servings of ½ a chicken in restaurants, but that’s too big! Go easy. The recommended allowance for protein from meat is 6oz. If we take the bones into account, that’s only about one-eighth of a 4-pound chicken.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society