Lemon Chicken 
with Sautéed Squash & Sweet Potato Medley

This simple Roast Chicken dinner from our September 2015 meal plan leaves you with plenty of delicious leftovers!
Author:
Publish date:
Social count:
223
Lemon Chicken with Sautéed Squash & Sweet Potato Medley image

See this recipe in one of our meal plans!

  • Duration
  • Cook Time
  • Prep Time
  • 50 oz chicken and 8 cups medleyServings

Ingredients

  • 1/3 cup plus 2 tbsp chopped 
fresh rosemary, divided
  • 3 tbsp dried fennel seeds
  • 2 tsp ground black pepper, divided
  • 5 cloves garlic, minced
  • 1/4 cup fresh lemon juice (reserve rind)
  • 2 tbsp reduced-sodium 
soy sauce
  • 2 tbsp plus 4 tsp extra-virgin olive oil, divided
  • 8-lb whole chicken 
(giblets removed), 
rinsed and patted dry
  • 3 small sweet potatoes, scrubbed and chopped to 1/4-inch pieces
  • 1 yellow onion, chopped to 1/4-inch pieces
  • 2 small zucchini, chopped to 1/4-inch pieces
  • 2 small yellow squash, chopped to 1/4-inch pieces

Preparation

  1. Preheat oven to 350°F. In a medium bowl, combine 1/3 cup rosemary, fennel seeds, 1 1/2 tsp pepper, garlic, lemon juice, soy sauce and 2 tbsp oil.
  2. In a roasting pan, arrange chicken, breast side up. Gently slide fingers under skin and rub a thick layer of rosemary mixture, leaving skin on. Spread any remaining rosemary mixture and place rind of juiced lemon in chicken cavity. Roast chicken for 2 1/2 hours or until a thermometer inserted in inner thigh reads 165°F. Remove from oven, tent with foil and let rest for 10 minutes.
  3. Near end of roasting time, prepare medley: in a large skillet on medium-high, heat remaining 4 tsp oil. Add potatoes and remaining 2 tbsp rosemary and sauté for 5 minutes; cover and cook for 8 minutes more. Stir in onion, zucchini, yellow squash and remaining 1/2 tsp pepper. Cover and cook for 7 to 8 minutes, until squash is softened.

Nutrition Information

  • Serving Size: 5 oz chicken, 2 c medley
  • Calories: 510
  • Carbohydrate Content: 46 g
  • Cholesterol Content: 106 mg
  • Fat Content: 18 g
  • Fiber Content: 9 g
  • Protein Content: 42 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 329 mg
  • Sugar Content: 13 g
  • Trans Fat Content: 3 g