See Also: Lemon-Rosemary Roasted Chicken(recipes)
Roasted Rosemary-Lemon Chicken(recipes)
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GULLIVERS Travel Group Limited(finance)
Preserved lemon roast chicken with sweet potato and rosemary mash(recipes)
Rosemary-Roasted Vegetable Crostini(recipes)
Rosemary and garlic-roasted leg of lamb(recipes)
Rosemary Lamb with Pot-roasted Turnips(recipes)

GULLIVERS Travel Group Limited (finance) and Roasted Rosemary-Lemon Chicken (recipes)


GULLIVERS Travel Group Limited (finance)


GULLIVERS Travel Group Limited is a large Australian company in the field of consumer Services. Their Australian Stock Exchange (ASX) code is GLS.





Roasted Rosemary-Lemon Chicken (recipes)


Roasted Rosemary-Lemon Chicken

Yield: Makes 6 servings



Ingredients:



1whole chicken (3-1/4 pounds)

1lemon, cut into eighths

1/4cup parsley sprigs

4sprigs rosemary

3leaves fresh sage

2sprigs thyme

1/2teaspoon black pepper

1can (about 14 ounces) chicken broth

1cup sliced onion

6cloves garlic

1cup thinly sliced carrots

1cup thinly sliced zucchini









Preparation:





1.Preheat oven to 350°F. Trim fat from chicken. Fill cavity of chicken with lemon, parsley, rosemary, sage, thyme and pepper. Close cavity with skewers. 2.Combine chicken broth, onion and garlic in heavy roasting pan. Place chicken in broth mixture. Roast chicken, basting occasionally with broth mixture, 1-1/2 hours or until internal temperature reaches 180°F when tested with meat thermometer inserted into thickest part of thigh not touching any bone. Remove chicken to serving platter.3.Combine carrots and zucchini in small saucepan. Add 1/4 cup water; bring to a boil over high heat. Reduce heat to medium and cook, covered, 4 minutes or until Vegetables are crisp-tender. Drain.4.Remove skewers from chicken. Discard lemon and herbs. Remove skin. Cut chicken into pieces. Remove onion and garlic from pan with slotted spoon to medium bowl. Add carrots and zucchini; mix well. Arrange vegetable mixture around chicken. Garnish with fresh rosemary and lemon, if desired.









Nutritional Information:







Serving Size: 1/6 of total recipe







Sodium

338 mg







Protein

20 g







Fiber

2 g







Carbohydrate

10 g







Cholesterol

61 mg







Saturated Fat

3 g







Total Fat

3 g







Calories from Fat

19 %







Calories

143









Dietary Exchange:







Meat

5







Vegetable

1