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Lemon and Garlic Glazed Chicken with Roasted Carrots

Name: Lemon and Garlic Glazed Chicken with Roasted Carrots
Prep time: 20 min
Total time: 1 h 45 min
Cuisine: Easter Recipes, Entrees
Ingredients: ¼ cup Splenda® Sugar Blend; 1 lemon, juiced; 2 tablespoons low-sodium soy sauce; 3 cloves garlic, minced; 1 pound medium carrots, peeled and tops removed; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 1 (4-pound) whole chicken; 2 tablespoons chopped fresh parsley

Makes 12 servings Calories 360 Prep Time 20 minutes Total Time 1 hour, 45 minutes Made with Splenda® Sugar Blend

Ingredients

¼ cup Splenda® Sugar Blend

1 lemon, juiced

2 tablespoons low-sodium soy sauce

3 cloves garlic, minced

1 pound medium carrots, peeled and tops removed

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 (4-pound) whole chicken

2 tablespoons chopped fresh parsley

Nutrition Info Per Serving

Serving Size: 4 ounces chicken, ¼ cup carrots

Calories	360
Total Fat	23g
Saturated Fat	7g
Cholesterol	115mg
Sodium	310mg
Total Carbs	8g
Dietary Fiber	1g
Sugars	6g
Added Sugars	4g
Protein	29g

Instructions

Preheat oven to 400°F. In a small bowl, whisk Splenda Sugar Blend, lemon juice, soy sauce and garlic together until sweetener dissolves.
Place carrots in roasting pan and season with salt and pepper. Tie chicken legs together and tuck wing tips underneath body. Place chicken breast-side up in roasting pan. Brush lemon mixture over chicken and under skin.
Roast, basting with lemon mixture every 20 minutes, until golden brown or until meat thermometer reads 165°F, about 1 hour and 20 minutes.
Remove from oven and allow to rest for 20 minutes before carving.
Carve chicken, serve with roasted carrots and top with parsley.

Note

For a leaner option, substitute 6 boneless skinless chicken breasts for a whole chicken.
Roast carrots for 10-15 minutes before adding chicken breasts. Continue roasting, basting with lemon mixture every 15 minutes, until golden brown or until meat thermometer reads 165°F, about 20-25 minutes.