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Roast Chicken with Broiled-Vegetable-and-Bread Salad

See full recipe on: Martha Stewart



Ingredients

1 whole chicken (3 1/4 to 3 1/2 pounds)
Coarse salt and freshly ground pepper
6 fresh thyme sprigs
Extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon red-wine vinegar
1 tablespoon capers, rinsed and chopped
4 slices (2 inches thick) rustic italian bread (about 1/2 loaf)
1 garlic clove, halved
2 small eggplants or 4 japanese eggplants (1 1/2 pounds), sliced into 1 1/2-inch wedges
2 red bell peppers, quartered lengthwise and seeded
3 large swiss chard leaves, stemmed and torn into bite-size pieces (3 cups)

Nutrition 4 servings

Per Serving % Daily Value
Calories 1,040
Fat 66g 101%
Carbs 32g 10%
Protein 77g 154%
Fiber 9g 37%
Cholesterol 287mg 95%
Sodium 613mg 25%
     
Fat
Carbs
Protein

Preparation






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