Roasted Chicken With Spring Vegetables and Lemon-Honey Sauce
90 mins (prep 30, cooking 60)
20 ingredients
1 servings
Have you ever considered roasting your chicken vertically? Your results will be tender and juicy. You can buy vertical roasting stands in a store, or you can use your angel food cake pan insert! If you decided to use this method, after roasting, make sure you clean the insert completely of all traces of fat or your next cake may not rise well. This recipe comes from Cuisine at Home.

Categories:  chicken , seasonal , poultry , main-dish , meat , whole-chicken , <-4-hours , spring , time-to-make ,
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Serving Size (595.12 g)
Servings 1
Amount per Serving
Calories 1303.04 Calories from Fat 540.81
% Daily Value *
Total Fat 60.09g 92.45%
Saturated Fat 32.7g 163.5%
Trans Fat 0.97g %
Cholesterol 342.79mg 114.26%
Sodium 825.54mg 34.4%
Total Carbohydrate 109.49g 36.5%
Dietary Fiber 9.54 g 38.15%
Sugars 73.57 g %
Protein 75.82g 151.64%
Vitamin A 1718.83IU% Vitamin C 23.72mg%
Calcium 192.39mg% Iron 7.06mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium red potatoes, asparagus spears, fresh lemon juice, fresh ginger, fresh lemon juice, fresh chives