Mole-Glazed Roast Chicken

Prep time: 15 minutes

Cook time: 1 hour

Serves 4

INGREDIENTS:

2 tbs olive oil

2 cloves garlic, chopped

1 tsp dried thyme

1 lb. medium red potatoes, quartered (6-8)

1/2 lb. carrots, peeled and cut into 1-inch pieces (3-4)

1 small yellow onion, cut into wedges

1 (3-lb.) whole chicken

1 1/4 cup bottled mole sauce

1 tbs sesame seeds

DIRECTIONS:

1. Preheat oven to 450F. In large bowl combine oil, garlic, thyme, and salt and pepper to taste. Add potatoes, carrots and onion; toss to coat. Spread vegetables in single layer in 15 x 10-inch shallow baking pan. Set aside.

2. Rinse chicken; pat dry with paper towels. Place breast side up in roasting pan. Brush with mole sauce.

3. Place pan on bottom rack of oven; roast 15-20 minutes to brown. Reduce oven to 375F and place vegetables on top rack. Continue roasting 45-50 minutes more or until instant-read thermometer registers 165F and vegetables are tender. If necessary, cover chicken loosely with foil to prevent over-browning. Brush chicken with additional mole sauce during last 15 minutes of roasting.

4. Sprinkle chicken with sesame seeds. Serve with vegetables on the side.

Per serving:

614 cal

28g fat

33g carbs

55g protein