Simple & Easy Roast Chicken
Recipe: #8193
February 22, 2013
Categories: Chicken, Sunday Dinner Oven Bake, Oven Roast, Diabetic, Gluten-Free, High Protein, No Eggs, Whole Chicken, Chicken Dinner, more
"Simple, juicy, and delicious."
Ingredients
Nutritional
- Serving Size: 1 (690.5 g)
- Calories 685.3
- Total Fat - 24 g
- Saturated Fat - 8.9 g
- Cholesterol - 1431.3 mg
- Sodium - 1078 mg
- Total Carbohydrate - 21.9 g
- Dietary Fiber - 3.8 g
- Sugars - 3.3 g
- Protein - 94.6 g
- Calcium - 191.6 mg
- Iron - 14.1 mg
- Vitamin C - 83.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 475°F.
Step 2
Wash chicken and pat dry with paper toweling.
Step 3
Coarsely chop the bulb of garlic (don't bother to peel cloves).
Step 4
Remove rosemary from 4 of the stems and chop coarsely; reserve the rest for later.
Step 5
Chop lemons into quarters.
Step 6
Put chopped garlic, chopped lemons and the chopped rosemary into the chicken's cavity.
Step 7
Rub the chicken skin generously with the butter or olive oil and season with salt and pepper.
Step 8
Place the chicken on a rack in a roasting pan and tuck remaining rosemary stems on the chicken, around wings and drumsticks.
Step 9
Roast chicken in the preheated oven for 15 minutes.
Step 10
Decrease oven temperature to 375F and cook for 60-75 minutes more or until the juices of the chicken run clear (time depends a lot on weight).
Step 11
Allow chicken to sit at least 15 minutes before carving.
Step 12
Garnish with more fresh rosemary before serving, if desired.
Tips
No special items needed.