Working at Angels on Earth means getting to be an angel five days a week. But flying back and forth from my home in New Jersey to our offices in downtown Manhattan can be tiring.
After a long commute the last thing I feel like doing is spending all evening in the kitchen. With this recipe I don’t have to.
Ingredients
| 1 whole chicken (about 5 lbs.) | 2 large onions |
| Olive oil | 2 large potatoes |
| 1 Tbsp. sea salt | ½ lb. Brussels sprouts |
| 2 Tbsp. Italian seasoning | 1 lemon |
Preparation
1. Clean the chicken and wash thoroughly. Grease bottom of large glass baking dish with olive oil. Rub chicken inside and outside with salt and Italian seasoning and place in dish.
2. Cut onions and potatoes into thick wedges and remove stems of Brussels sprouts. Arrange vegetables around chicken.
3. Sprinkle remaining salt and Italian seasoning over the vegetables. Slice off the ends of the lemon and put the lemon inside the chicken.
4. Bake for about an hour and a half at 375 degrees. Poke the vegetables every 20 minutes or so to make sure they don’t stick to the pan.
4. Bake for about an hour and a half at 375 degrees. Poke the vegetables every 20 minutes or so to make sure they don’t stick to the pan.
5. Test chicken for doneness. If juice runs pink, cook another 20-30 minutes. If the chicken is done, remove the lemon and squeeze over the chicken and vegetables. The olive oil, lemon juice and juice from the chicken will blend in the bottom of the pan. Use this as sauce.
Serves 4.
Nutritional Information: Calories: 1170; Fat: 69g; Cholesterol: 340mg; Sodium: 2090mg; Total Carbohydrates: 42g; Dietary Fiber: 6g; Sugars: 6g; Protein: 90g.
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