Nutrition Facts
  Servings Per Recipe: 4
  Serving Size: 1 serving
Amount Per Serving
  Calories 405.1
  Total Fat 22.6 g
      Saturated Fat 6.9 g
      Polyunsaturated Fat 3.9 g
      Monounsaturated Fat 9.7 g
  Cholesterol 161.3 mg
  Sodium 742.0 mg
  Potassium 503.0 mg
  Total Carbohydrate 0.2 g
      Dietary Fiber 0.1 g
      Sugars 0.0 g
  Protein 46.7 g
  Vitamin A 5.8 %
  Vitamin B-12 13.1 %
  Vitamin B-6 53.3 %
  Vitamin C 0.5 %
  Vitamin D 0.0 %
  Vitamin E 2.9 %
  Calcium 2.8 %
  Copper 5.5 %
  Folate 3.4 %
  Iron 11.0 %
  Magnesium 13.9 %
  Manganese 2.9 %
  Niacin 97.1 %
  Pantothenic Acid     21.2 %
  Phosphorus     38.6 %
  Riboflavin 15.7 %
  Selenium 50.8 %
  Thiamin 10.1 %
  Zinc 18.4 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Roasted Chicken with Herb Oil

View the full Roasted Chicken with Herb Oil Recipe & Instructions
Submitted by: CHEF_MEG
TAGS:  Poultry |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Roasted Chicken with Herb Oil

249 calories of Chicken Breast, with skin, (0.50 breast, bone removed)

41 calories of Chicken Thigh, (0.50 thigh, bone and skin removed)

37 calories of Chicken Drumstick, (0.50 drumstick, bone and skin removed)

30 calories of Olive Oil, (0.25 tbsp)

25 calories of Butter, unsalted, (0.25 tbsp)

22 calories of Chicken Wing, (0.50 wing, bone and skin removed)

1 calories of Rosemary, (0.25 tbsp)

0 calories of Pepper, black, (0.08 tsp)

0 calories of Salt, (0.25 tsp)


Nutrition & Calorie Comments  

This sounds great, but it's difficult for me to prepare a chicken that requires putting something between the meat and the skin. I buy locally raised, free rang chickens and it is extremely difficult to pull up the skin. There just isn't a layer of fat in there that helps to separate it!! Submitted by:
DMSGLASS
(4/15/13)
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I love this roasted chicken recipe. Always make two chickens at once. I don't use salt due to low sodium diet. Submitted by:
RUNMOMRUN717
(8/25/12)
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I make this often-Rosemary chicken. I do not use salt or butter and we both love it that way. It is more heart healthy for DH and I with cardiac risk factors. Thanks it was great to share. Pat in Maine. Submitted by:
NORASPAT
(4/14/12)
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Is it safe to assume, since this makes 4 servings, that a serving of chicken is about a 1/4 of a chicken?
401.9 Calories in chicken is a lot of Chicken. Even no skin, 375 Calories is still a big portion
I think a 3 or 4 oz serving would be more in line with SparkPeople guidelines on portions. 		Submitted by:
CHUMLEY54
(4/14/12)
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I made this one on Christmas for my family. I added onion into the cavity, rubbed and added garlic on the exterior. I omitted the salt but used Old Bay seasoning. Submitted by:
SPARKLELA
(12/28/11)
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I made this last night but I omitted the butter. I really loved how easy this was to prepare. I also omitted the salt, and added some sage. Submitted by:
TWIN0911
(11/11/11)
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i just made this today using oregano instead of rosemary & it was AWESOME!!! And soooooo easy 2 make with fairly little clean up :):) i shredded the leftovers to use with low fat mayo in a delicious chicken salad, thank Chef Meg! :) Submitted by:
Y_GHAZALY
(10/23/11)
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I didn't realize that 1/4 chicken has so many calories. Submitted by:
LIKESTOEAT2
(10/14/11)
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have made a version of this before - using a whole lemon inside cavity or finely grating the lemon rind and adding it to the (homemade) stuffing. Don't add the oil/butter under the skin as this adds too many calories - although oil alone would be healthier - I like my meat WELL cooked and dry tho! Submitted by:
HEBRIDES1
(8/29/11)
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There is a small error in the recipe. The Directions do not tell what to do with the rosemary. I mix herbs with the oil (I do not use butter) and follow the directions accordingly. I use a roaster oven that allows the juices to be caught in a pan below (decreasing fat content). Very good! Submitted by:
ASOLES1
(6/7/11)
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This recipe sounds very good, but it doesn't tell you what to do with the rosemary. I am assuming that you mix it with the butter, olive oil, salt and pepper. Submitted by:
LILAOFAMBERG
(5/24/11)
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I do not see the point of greasing up the meat with fat ...if cooked with the skin on the meat stays nice and moist and the skin can be removed and tossed. Love the idea of throwing the lemon in tho! I will insert herbs that way also, rosemary is very aromatic and I bet the taste will come thru Submitted by:
QUILTERURBAN
(5/24/11)
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I'm sure it is delicious. I would not consider it because it has way to many calories per serving. Submitted by:
LQUEST4754
(1/16/11)
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I usually skin mine before cooking and do it in the crock pot. I do have a question. How much is a serving? By the way the moisture is retained quite well in the crock pot and you can pour off the additional fat too. Submitted by:
SWEESIN
(1/16/11)
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Hi Chef Meg, I have been doing this for several years. I leave off the butter and salt. I use Mrs. Dash in place and rub the olive oil all over the chicken or turkey; I use mostly the organic chickens now and rotissiere them on the grill. Remove all skin as well. Submitted by:
BOOTANI2
(11/13/10)
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