Roast Chicken With Watercress
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | May 1993 | 1 | Servings | |
INGREDIENTS
| 1 | Onion, sliced | |
| 6 | Garlic cloves, sliced | |
| 1 | Chicken, 4-pound | |
| 1 | Bunc watercress, trimmed | |
| chopped | ||
| 1/4 | c | Unsalted butter, room |
| temperature | ||
| 1/2 stick | ||
| 1 | Bunc watercress, trimmed |
INSTRUCTIONS
Preheat oven to 350F. Place onion and garlic inside chicken cavity. Slide fingertips between chicken breast skin and meat to loosen skin. Stuff chopped watercress under skin. Tie chicken lets together. Place chicken in roasting pan. Rub butter over chicken. Season with salt and pepper. Bake chicken until juices run clear when thickest part of thigh is pierced, basting every 15 minutes with pan juices, about 1 hour 15 minutes. Transfer chicken to platter. Let stand 10 minutes. Surround with remaining watercress and serve. Serves 4. Bon Appetit May 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“To ignore God is the height of selfishness”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 692
Calories From Fat: 468
Total Fat: 52.9g
Cholesterol: 122mg
Sodium: 3289.2mg
Potassium: 1650mg
Carbohydrates: 31.2g
Fiber: 10.6g
Sugar: 9g
Protein: 28.7g