Spiced Roasted Chicken with Caramelized Carrots and Shallots
Ingredients
- 1 (2½-to 3-lb) whole chicken
- Kosher salt
- Pepper
- 1 lemon
- 2 Tbsp unsalted butter, at room temp
- 1 1-in. piece ginger, peeled and coarsely grated
- 1½ tsp cumin seeds
- 1 lb small carrots, cut into 2-in. pieces (save tops for other use)
- ½ lb medium shallots (about 8), quartered
- 2 oz feta cheese, crumbled
Instructions
- Heat oven to 350°F. Pat chicken dry with a paper towel, place on a rimmed baking sheet, and season with ½ tsp each salt and pepper; let sit 5 minutes.
- Meanwhile, finely grate zest of half of lemon into a bowl, then squeeze in 1 Tbsp juice. Mix in butter, ginger, and cumin seeds.
- Place lemon halves in chicken cavity, then rub entire chicken with butter mixture. Tie legs together and roast 40 minutes.
- Increase oven temperature to 425°F. Scatter carrots and shallots around chicken and roast until vegetables are golden brown and tender and temperature of chicken thighs registers 165°F on instant-read thermometer, 25 to 30 minutes.
- Transfer chicken to a cutting board and let rest 10 minutes before carving. Toss vegetables with any juices on the sheet, then sprinkle with feta. Serve with chicken.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
610
|
610
|
| Fat (g) | 40 | 40 |
| Sat. Fat (g) | 15 | 15 |
| Protein (g) | 43 | 43 |
| Carb (g) | 19 | 19 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 595 | 595 |
Good Housekeeping Meal Plan
This recipe selected from the eMeals Good Housekeeping Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
