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Whole Roasted Chicken with Quinoa Pilaf
Recipes
Whole Roasted Chicken with Quinoa Pilaf
6 servings
2 hours, 30 minutes total (Active 15 minutes)

Ingredients

  • Nonstick aluminum foil
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cinnamon
  • 1 (3 ½ lb) whole chicken
  • 1 shallot, finely chopped
  • 1 teaspoon vegetable oil
  • 4 cups butternut squash spirals (about 1 lb)
  • 2 cups chicken broth
  • 1 cup tri-color quinoa
  • ½ cup sprouted lentils

Steps

    1. Line baking sheet (or roasting pan) with foil. Combine soy sauce and spices; stir until blended. Pat chicken dry with a paper towel, then slip fingers between skin and meat to loosen skin. Lift skin and carefully use a spatula (or fingers) to spread spice mixture on meat. Place chicken on baking sheet and let stand at room temperature 30 minutes.
    2. Preheat oven to 350°F. Roast chicken 1 ¼–1 ½ hours and until 165°F. Tent chicken with foil and let stand 15 minutes.
    3. Preheat 4-quart saucepot on medium-high 1–2 minutes. Chop shallot (2 tablespoons). Add oil and shallots to pot; cook 2–3 minutes or until tender. Add butternut squash, broth, quinoa, and lentils; cover and cook on low 16–18 minutes or until broth is absorbed. Remove skin from chicken, then carve and serve over pilaf.

Amount per ⅙ recipe serving: Calories 480, Total Fat 17g, Sat Fat 4g, Trans Fat 0g, Chol 125mg, Sodium 510mg, Total Carb 43g, Fiber 7g, Sugars 6g, Protein 38g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 20%