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Roasted Chicken With Carrots, Turnips, And Zucchini

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 teaspoon ground coriander seeds

2 teaspoons ground cumin

1 1/2 teaspoons coarse salt

3 medium garlic cloves, chopped fine

1/3 cup finely chopped fresh coriander sprigs (wash and spin dry before chopping)

3 to 4 tablespoons unsalted butter, softened

a 4-pound chicken, giblets reserved for another use

1 pound carrots (about 5 large), cut diagonally into 1-inch-thick pieces

1 pound turnips (about 4 medium), peeled and cut into 1-inch wedges

1 pound zucchini (about 2 medium), halved lengthwise and cut diagonally into 1-inch-thick pieces

1 cup chicken broth

1/2 cup water

a beurre maniƩ made by kneading together 1/2 tablespoon softened unsalted butter and 1/2 tablespoon all-purpose flour

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