Roasted Lemon-Parsley Chicken
Quinoa with Cranberries and Pecans
Ingredients
- 1 (5-to 6-lb) whole roasting chicken
- 2 lemons
- ¼ cup butter, softened
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp chopped fresh parsley
- 4 cloves garlic, minced
Instructions
- Preheat oven to 425°F. Remove giblets and neck from chicken; place chicken on a rack in a roasting pan.
- Grate zest from lemon to equal 2 tsp. Combine butter, salt, pepper, lemon zest, parsley, and garlic.
- Rub butter mixture under and all over chicken skin; squeeze juice from lemons all over chicken, and place lemon halves in chicken cavity.
- Bake 1 hour to 1 hour and 15 minutes or until a meat thermometer inserted into thigh reads 165°F and juices run clear; let chicken stand 10 minutes before carving.
- Shred meat from ½ chicken, and reserve for Bistro Chicken Salad recipe. Serve remaining chicken.
Side Dish Ingredients
- ½ cup chopped pecans
- 1 carrot, finely chopped
- 1 Tbsp olive oil
- 1 clove garlic, minced
- ½ cup quinoa, rinsed
- 1 cup water
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup unsweetened dried cranberries
- ½ tsp dried thyme
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat until fragrant; set aside.
- Cook carrot in hot oil in a large saucepan over medium heat 5 minutes or until browned. Add garlic and quinoa. Cook 2 minutes or until toasted; add water, salt, and pepper.
- Bring to a boil; cover, reduce heat, and simmer 15 minutes or until quinoa is tender and water is absorbed. Add cranberries and thyme during last 5 minutes of cooking; stir in nuts before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 3 | |
| Calories |
288
|
367
|
655
|
| Fat (g) | 13 | 19 | 32 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 40 | 7 | 47 |
| Carb (g) | 2 | 44 | 46 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 400 | 215 | 615 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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