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Prep/Cook Time: 2 hours 15 minutes
Servings: 4
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Ingredients
1 PERDUE® OVEN STUFFER® Whole Roaster
1 head garlic, divided into cloves and peeled
2 large sweet potatoes, peeled and cut into large chunks
4 carrots, peeled and cut into 1-inch chunks
1 teaspoon ginger powder
1 1/2 cups rice wine vinegar (alternate: May substitute with 1 1/2 cups water or chicken broth)
Instructions
- Preheat oven to 350°F. Remove giblets. Place half of garlic cloves into chicken cavity. Tuck wing tips under and tie legs together with kitchen string.
- Place on a rack in a roasting pan. Place in oven and roast until PERFECT ROASTŪ Thermometer pops up and when meat thermometer inserted into the thickest part of thigh registers 180°F (approximately 2 hours).
- Halfway through cooking, surround chicken with sweet potatoes, carrots and remaining garlic cloves and sprinkle with ginger powder.
- Remove chicken from oven, discard PERFECT ROASTŪ Thermometer, cover loosely with foil and let stand 10 minutes before carving. Remove vegetables from roasting pan and place pan onto burner over high heat. Add rice wine vinegar and bring to boil. Reduce vinegar by half.
- Serve the chicken with roasted vegetables and sauce.
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 Nutrition Facts
Servings Per Recipe 4 Amount Per Serving (* % of Daily Value) Calories 286 (14%)
Total Fat 12.2g (19%)
Saturated Fat 3.8g (19%)
Trans Fat 0g
Cholesterol 90mg (30%)
Sodium 134mg (6%)
Total Carbohydrate 24g (8%)
Fiber 4g
Sugars 0g
Protein 21g
* Percent of Daily Values are based on a 2,000 calorie diet.
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