Roasted Shabbat Chicken with Spring Vegeta

Roasted Shabbat Chicken with Spring Vegeta

Roasted Shabbat Chicken with Spring Vegeta

By whatjewwannaeat.com
Serves 10

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Details
  • Servings:   10
  • Calories:   331
  • Protein:   25g
  •  
  • Fiber:   2g
  • Sugar:   3g
  • Carb Total:   4g
  •  
  • Trans Fat:   1g
  • Saturated:   6g
  • Fat Total:   24g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Comments
Ingredients
  • * 1, 5-pound whole chicken, rinsed and dried well and will the innard
  • removed
  • * 1/2 lemon
  • * 1/2 white onion
  • * 3 clove garlic, peeled
  • * 1/4 cup extra virgin olive oil
  • * 1 tablespoon salt
  • * 1 teaspoon black pepper
  • * 1 bunch cilantro or other fresh herb, minced
  • * 2 medium zucchini, washed and
  • * 1 bunch radish, halved
  • * 1 bunch asparagus (about 25 piece), trimmed
  • * 1 cup pearl onion, peeled
Instructions

Roasted Shabbat Chicken with Spring Vegeta serves 10 original recipe by whatjewwannaeat.com.

View original preparation instructions

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