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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 223.0
  • Total Fat: 16.2 g
  • Cholesterol: 110.2 mg
  • Sodium: 53.6 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 20.3 g

View full nutritional breakdown of Whole Roasted Chicken calories by ingredient
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Whole Roasted Chicken

Submitted by: FITMELMO

Introduction

Great paired with a side dish for dinner. Use the leftover meat for a chicken salad sandwich! Great paired with a side dish for dinner. Use the leftover meat for a chicken salad sandwich!
Number of Servings: 10

Ingredients

    1 Perdue Whole Young Chicken
    1 carrot
    1-2 celery stalks
    1 small or medium onion
    2-4 garlic cloves
    1-2 Tbsp. dried thyme
    salt to taste
    pepper to taste
    4 Tbsp. melted butter, unsalted.

Directions

Preheat the oven to 350 degrees. Clean out chicken, inside and out. Pat dry with paper towels. Cut the carrot, celery, and onion into chunks. Open the chicken and salt and pepper all over the inside cavity. Stuff the carrots, celery, onion, and garlic cloves into the chicken cavity. Brush the skin all over with the melted butter (to enhance the crispiness of the skin). Coat the skin of the chicken with the dried thyme. Place chicken in a roasting pan and place belly side up in the oven for about 1 1/2 to 2 hours. Every 30 minutes, baste and rotate the chicken. Chicken is done when the juice from the thigh runs clear or the thermometer reads 180 degrees in the thickest part of the chicken.

Makes 6-8 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user FITMELMO.






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