Chicken A La Jacqueline
Juicy roasted chicken infused with lemon, herbs, and red wine, complemented by savory vegetables, perfect for family dinners or special gatherings.
Ingredients
Instructions
- Clean and cut the chicken in half.
- Rub the chicken with lemon.
- Mix catsup and red wine together.
- Pour half of the wine mixture over the chicken.
- Season the chicken with garlic, basil, oregano, salt, pepper, and Italian seasoning.
- Cut onion, green pepper, mushrooms, and carrot into pieces.
- Place the vegetables on top of the chicken.
- Bake the chicken at 375°F for 1 hour.
- Turn the chicken over and bake for an additional 30 minutes.
- Serve hot, garnished with fresh herbs if desired.
Tips & Substitutions
For a more flavorful chicken, marinate it in the lemon and wine mixture for a few hours before cooking. If you don't have red wine, white wine or chicken broth can work as substitutes. Fresh herbs elevate the dish, but dried herbs can be used in a pinch. Make sure to season generously for a well-rounded flavor.
Serving Suggestions
Serve the Chicken A La Jacqueline hot, garnished with fresh herbs like basil or oregano. This dish pairs beautifully with a side of roasted vegetables or a light salad. Consider serving it alongside Grandma Jennie'S Chicken Soup for a comforting meal combination.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the chicken in a preheated oven at 350°F until warmed through, about 15-20 minutes. This helps retain the chicken's moisture and crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken A La Jacqueline contains roughly 696 calories, with 14g protein, 97g carbohydrates, and 30g fat. It is an excellent source of iron (95% of the Daily Value), dietary fiber (41% of the Daily Value), and calcium (33% of the Daily Value). Note that it is relatively high in sodium, at 1832mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of chicken for this recipe?
Yes, you can use chicken thighs or drumsticks instead of a whole chicken. Adjust cooking time based on the size of the pieces; smaller cuts will cook faster, so monitor them closely to avoid overcooking.
What can I substitute for catsup in this recipe?
If you don't have catsup, try using barbecue sauce or a mixture of tomato paste with a bit of sugar and vinegar. These alternatives will still provide the necessary sweetness and tanginess for the dish.
How can I make this dish more spicy?
To add some heat, consider incorporating crushed red pepper flakes or a dash of hot sauce into the wine and catsup mixture. Adjust the quantity based on your spice tolerance to achieve the desired level of heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).