Herb-Crusted Holiday Chicken with Roasted Root Vegetables

This festive chicken dish offers a healthier alternative to traditional holiday turkey, with a flavorful herb crust and seasonal vegetables. The combination of lean protein and fiber-rich root vegetables helps maintain steady blood sugar levels during holiday celebrations, while fresh herbs provide flavor without added sugars or excessive salt.

Equipment needed

• Large roasting pan
• Small food processor or spice grinder
• Measuring cups and spoons
• Kitchen twine
• Meat thermometer
• Large mixing bowl
• Sharp knife
• Cutting board
• Aluminum foil

Ingredients

Herb Crust

• 1/2 cup fresh parsley leaves
• 1/4 cup fresh sage leaves
• 2 tablespoons fresh rosemary leaves
• 2 tablespoons fresh thyme leaves
• 4 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1 lemon, zested

Main Ingredients

• 2 whole chickens (3-4 pounds each), patted dry
• 2 tablespoons olive oil
• 1 lemon, quartered
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary

Roasted Vegetables

• 2 pounds baby potatoes, halved
• 1 pound carrots, cut into 2-inch pieces
• 1 pound parsnips, cut into 2-inch pieces
• 2 medium onions, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1/2 teaspoon salt

Instructions

1. Heat oven to 375 F.
2. Combine all herb crust ingredients in food processor; pulse until finely chopped.
3. Pat chickens dry with paper towels inside and out.
4. Gently loosen skin on chicken breasts and thighs.
5. Rub herb mixture under skin and all over chickens.
6. Stuff each cavity with lemon quarters and herb sprigs.
7. Tie legs together with kitchen twine.
8. Place chickens in roasting pan.
9. In large bowl, toss vegetables with olive oil, dried thyme, pepper, and salt.
10. Arrange vegetables around chickens.
11. Roast for 1 hour to 1 hour 15 minutes, until chicken reaches 165 F in thickest part of thigh.
12. Let rest 15 minutes before carving.

Nutritional information

• 385 calories
• 42 grams protein
• 24 grams carbohydrates
• 4 grams fiber
• 14 grams fat
• 320 milligrams sodium