Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 168.5
- Total Fat: 6.6 g
- Cholesterol: 76.5 mg
- Sodium: 355.8 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 0.5 g
- Protein: 24.3 g
View full nutritional breakdown of Butt Rubbed Roasted Chicken calories by ingredient
Butt Rubbed Roasted Chicken
Submitted by: MRS243Number of Servings: 8
Ingredients
-
1 whole chicken (4.5lbs avg)
2 tbsp olive oil
3 Tbsp Butt Rub (or favorite all purpose seasoning)
1 med onion, quartered
1/2 bunch fresh parsley
kitchen twin/string
Directions
Preheat oven to 450.
Rinse chicken inside and out, pat dry well.
Rub with olive oil inside and out, sprinkle and rub 2 Tbsp seasoning on the outside, 1 Tbsp on the inside. Stuff cavity with onion quarters and parsley. Tie legs together with twine or string.
Roast chicken 20 minutes.
Reduce oven temperature to 375 degrees Fahrenheit.
Roast chicken, basting with pan juices every 15 minutes, until meat thermometer inserted into thickest part of inner thigh registers 180 -185 degrees Fahrenheit, about 1 hour 15 minutes.
Remove chicken from pan, allowing juices to drip into the pan, to cutting board. Tent with foil and allow to stand 15-20 minutes before carving.
Use pan juices to make gravy. (optional)
Number of Servings: 8
Recipe submitted by SparkPeople user MRS243.
Rinse chicken inside and out, pat dry well.
Rub with olive oil inside and out, sprinkle and rub 2 Tbsp seasoning on the outside, 1 Tbsp on the inside. Stuff cavity with onion quarters and parsley. Tie legs together with twine or string.
Roast chicken 20 minutes.
Reduce oven temperature to 375 degrees Fahrenheit.
Roast chicken, basting with pan juices every 15 minutes, until meat thermometer inserted into thickest part of inner thigh registers 180 -185 degrees Fahrenheit, about 1 hour 15 minutes.
Remove chicken from pan, allowing juices to drip into the pan, to cutting board. Tent with foil and allow to stand 15-20 minutes before carving.
Use pan juices to make gravy. (optional)
Number of Servings: 8
Recipe submitted by SparkPeople user MRS243.
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