Once a Sunday family dinner staple, roast chicken is quick
enough to make any day--and everyone loves it. The stuffing is
also delicious baked inside a turkey breast.
ROAST CHICKEN WITH VEGETABLE STUFFING
Servings: 6
Prep time: 0:15:00
Bake/Cook time: 2:00:00
Calories: 550
Fat: 34 grams
Protein: 52 grams
Carbohydrates: 5 grams
Fiber: 2 grams
Net Carbs: 3 grams
2 tablespoons butter
1 small carrot, finely chopped
1 large celery stalk, finely chopped
1 cup thinly sliced fresh mushrooms
1 small onion, finely chopped
2 slices Atkins bread, toasted and cut into 1/2 cubes
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup heavy cream
1 roasting chicken (5 pounds), rinsed and patted dry
1 tablespoon olive oil
1. Heat oven to 350°F. Melt butter in a large skillet over
medium heat. Cook carrot, celery, mushrooms and
onion until vegetables are tender but not browned,
about 5 minutes. Mix in bread cubes, thyme, salt and
pepper and cream.
2. Spoon stuffing mixture into body and neck cavities and
cover with skin. Tuck wing tips under chicken and tie
legs together with kitchen string.
3. Place breast side up on a rack in a shallow roasting
pan. Cover loosely with foil and bake 1 hours. Remove
foil and bake about 15 minutes longer, until browned
and an instant-read meat thermometer registers 170 in
center of stuffing and thickest part of the thigh. Loosely
cover chicken with foil and let stand 10 minutes before carving.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
www.atkins.com 
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