ROAST CHICKEN: cheep, cheep - cheap/ The humble fowl dresses up for

0 Comments | Gazette, The (Colorado Springs), Apr 9, 2003 | by CATHY THOMAS

Nutrition data per 8-ounce serving of chicken, plus asparagus, bread and poached egg: Calories 775 (44 percent from fat); 38.1 g fat (sat 16.6 g, mono 12.5 g, poly 5 g); protein 85 g; carbohydrates 18 g; fiber 1.84 g; cholesterol 460 mg; sodium 1,300 mg; calcium 308 mg.

Source: "A Return to Cooking," by Eric Ripert

GARLIC-ROASTED CHICKEN WITH PAN-ROASTED VEGETABLES Yield: 8 servings

This rustic chicken is best served right from the pan. You'll need to use a large-size "turkey-roasting" pan. Provide diners with wedges of rustic bread for dipping into the pan juices.

2 (4-pound) whole chickens, giblets and necks removed 6 large garlic cloves, peeled 8-12 shallots, peeled 6-8 peeled carrots, cut into 2-inch chunks 2 unpeeled baking potatoes, washed, dried, quartered 3 unpeeled apples, cored and quartered 1 butternut squash, peeled, seeded, cut into chunks 1/4 cup olive oil 2 1/ 2 teaspoons dried, crumbled sage 1 tablespoon coarse salt, such as kosher

Procedure:

1. Preheat oven to 450 degrees. Rinse chickens in cold water and pat dry, inside and out. Place on roasting rack in large roasting pan.

2. Combine garlic, shallots, carrots, potatoes, apples and squash in large bowl. Add olive oil and toss to coat.

3. Mix sage and salt in small bowl; toss. Rub half of mixture inside and outside chickens. Add remaining sage mixture to vegetables and toss. Place vegetable mixture in roasting pan.

4. Roast about 60-70 minutes, or until internal temperature of chicken breast reaches 165-170 degrees, or juices run clear and leg moves easily.

Nutrition data per 8-ounce serving, plus vegetables: Calories 742 (41 percent from fat); 34 g fat (sat 8.5 g, mono 15.5 g, poly 6.6 g); protein 67 g; carbohydrates 41 g; fiber 7.2 g; cholesterol 199 mg; sodium 1,014 mg; calcium 99 mg.

Source: "The $50 Dinner Party," by Sally Sampson