Wednesday, October 18, 2017

Greek Roasted Chicken (Recipe)

In this Greek-enlivened formula, my father cooks red potatoes, carrots and parsnips close by chicken in our Chinese home in Seattle. He generally serves it with a verdant green plate of mixed greens finished with feta, tomatoes and Kalamata olives.

Vegetable oil cooking shower
1 entire chicken, washed
6 red potatoes, cleaned (peel on)
2 carrots, peeled and cut into equal parts the long way
2 parsnips, peeled and cut into equal parts the long way
1 tablespoon additional virgin olive oil
2 tablespoons Greek flavoring


Preheat broiler to 400ºF. Coat the simmering container with the cooking shower. Place the chicken in the container.
Hurl the potatoes, carrots and parsnips with the olive oil, and after that place them in the cooking container around the chicken. Sprinkle the chicken and vegetables with Greek flavoring.
Prepare for 10 minutes and after that lower the warmth to 350ºF.
Keep on baking until the point that the chicken temperature is 165ºF (test with cooking thermometer close chicken thigh), around 45 minutes to 60 minutes.
Treat the chicken and vegetables no less than twice with the cooking juices. Evacuate and dispose of the chicken skin. Serve hot.
To escalate the flavor, sprinkle 1 tablespoon of Greek flavoring inside the chicken.

Nourishing Information

Serving size: 4 ounces cooked chicken, 1¼ glasses vegetables
Serves 6
Calories: 300; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 80mg; Sodium: 115mg; Total Carbohydrate: 31g; Dietary Fiber: 4g; Protein: 29g.