Start to finish: 75 minutes
Things You’ll Need
1 whole chicken
1 cup dry white wine
2 whole lemons 1
3 tablespoons Herbes de Provence
5 purple, white and red potatoes
Step 1 Preheat oven to 350 degrees. Rinse the chicken and remove any giblets or other parts stored within the cavity (butchers or grocers often place these in a plastic bag inside the chicken). Pat dry and season with sea salt and pepper; set aside on a dish. Stuff the cavity with two whole lemons and twine the legs together to close.
Step 2 Lightly coat a medium stockpot with butter over medium-high heat. Sear the chicken on all sides, paying careful attention not to burn. Remove the chicken and place on dish.
Step 3 Place the beets and potatoes in the stockpot, paying careful attention not to stack. Fill the stockpot with white wine and 1 cup of water. Place the chicken on top of the root vegetables and season with Herbes de Provence.
Step 4 Cover and cook in the oven at same temperature for approximately 35 minutes. If the liquid dissipates during cooking, add 1/2 cup water and re-cover. Remove the top and cook for additional five to 10 minutes to brown the chicken lightly. Use a poultry thermometer; when the chicken is done cooking, the internal temperature should read a minimum of 165 degrees.
Nutritional Data (1 Serving) Calories 392 Total Fat 20.0g Saturated Fat 1.8g Cholesterol 7.5mg Sodium 484mg Total Carbohydrate 26.2g Dietary Fiber 3.8g Sugars 8.2g Protein 23.4g
Posted By Complete Nutrition and Stella Metsovas on May 14, 2013 RECIPE BY STELLA METSOVAS FOR COMPLETE NUTRITON See more at: http://www.completenutrition.com/foodie-fix