8 grams of starch, peeled and sliced
4 carrots, peeled and cut into 2-inch pieces, thick ends cut lengthwise
6 garlic, peeled
4 teaspoons of ground fresh thyme
1 tablespoon of vegetable oil
2 teaspoons of plum of fresh rosemary
1 sugar coat
Salt and pepper
2 tablespoons butter without sweet, melted
3 1/2 pound pieces of chicken bone (2 divided breast in half, 2 sticks and 2 thighs), decorated
Start time: 1 hour and 15 minutes
Place the oven rack in the top and middle position and warm the oven to 475 F. Place the ferns, potatoes, cranberries, carrots, garlic, 2 teaspoon thyme, oil, 1 tsp rosemary, sugar, 3/4 teaspoon salt and 1 / 4 teaspoon peppers together in the bowl. Combine the butter, the remaining 2 teaspoons of thyme, the remaining 1 tsp of rosemary, 1/4 teaspoon salt and 1/8 teaspoon pepper in another pan; Set aside.
Pour the saw with a dry paper towel and prepare salt and pepper. Put the vegetables in a single layer on the trimmed baking tray, placing the roofs in the middle. Place the chicken with the skin facing up on the top of the vegetables, arrange the chest pieces in the middle, the legs and the thighs around the plate perimeter.
Bake the herb with herb butter and bake until the breasts register 160 F and the thighs / sticks register 175 F, 35 to 40 minutes, rotating the leaf halfway through the baking. Move the chicken to serving the tray and leave the rest for 10 minutes. Throw the vegetables in the juices and transfer to the chopstick tray. Serve.
At work: 559 calories (217 calories or 39% fat); 24 grams of fat (6 g saturated, 0 g of trans fat); 131 milligrams of cholesterol; 499 mg sodium; 39 g of carbohydrates; 9 g of fiber; 11 g of sugar; 47 g protein.