Lemon-Garlic Chicken
Arugula-Tomato Salad with Asparagus
Ingredients
- 2 Tbsp olive oil, divided
- 1 Tbsp lemon juice
- 1 Tbsp Dijon mustard
- 1 tsp garlic salt
- ½ tsp pepper
- 1 (3½-lb) whole chicken
Instructions
- Preheat oven to 350°F; place a small roasting pan in oven while preheating.
- Combine 1 Tbsp oil, lemon juice, mustard, garlic salt, and pepper.
- Loosen chicken skin from flesh using fingers; rub oil mixture under chicken skin. Rub outside chicken skin with 1 Tbsp oil.
- Tie up chicken legs with kitchen string. Place chicken, breast side up, in hot roasting pan. Roast 50 minutes.
- Increase oven temperature to 425°F. Do not remove chicken. Roast 15 minutes longer or until a meat thermometer inserted into meaty part of thigh reads 170°F.
Side Dish Ingredients
- 1½ lb asparagus, trimmed and cut into 1 inch pieces
- 5 Tbsp olive oil, divided
- 1 (5-oz) pkg baby arugula
- 1 pint grape tomatoes, halved
- 2 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp garlic powder
Side Dish Instructions
- Sauté asparagus in 1 Tbsp hot oil in a large skillet 6 minutes or until tender.
- Combine asparagus, arugula, and tomatoes in a bowl.
- Whisk together 4 Tbsp oil, vinegar, mustard, salt, and garlic powder. Pour over asparagus mixture; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
347
|
129
|
476
|
| Fat (g) | 22 | 12 | 34 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 34 | 2 | 36 |
| Carb (g) | 0 | 6 | 6 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 430 | 112 | 542 |
| T. Sugs (g) | 0 | 4 | 4 |
| A. Sugs (g) | 0 | 2 | 2 |
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