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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 329.7
  • Total Fat: 7.4 g
  • Cholesterol: 141.9 mg
  • Sodium: 331.4 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 45.4 g

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

Submitted by: LEDANSER
Roasted Whole Chicken

Introduction

This is a one pot meal, you've got a protein, veggies, & starches. Enjoy! This is a one pot meal, you've got a protein, veggies, & starches. Enjoy!
Number of Servings: 8

Ingredients

    1 (3 3/4-pound) whole roasting chicken
    1 tablespoon butter, softened
    1/2 teaspoon salt
    1/2 teaspoon dried thyme
    1/2 teaspoon dried oregano
    1/2 teaspoon dried rubbed sage
    1/8 teaspoon freshly ground black pepper
    2 carrots, peeled and halved
    1 lemon, halved
    1 orange, quartered
    1 onion, quartered
    24 oz. baby red potatoes

Directions

Preheat oven to 375.
To prepare chicken, remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine butter and next 5 ingredients (through pepper) in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Stuff cavity with oranges and lemons and place carrots, potatoes, and onion in a single layer in a roasting pan. Place chicken, breast side up, on top of vegetables.

Bake at 375° for 40 minutes.

Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Using tongs or insulated rubber gloves, remove chicken from pan, tilting slightly to drain juices. Let stand 15 minutes. Remove vegetables from pan with a slotted spoon; reserve.

Remove skin from chicken; discard. Carve chicken, and serve.

4 servings (serving size: 5 ounces meat)






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    Awesome! We didn't have any carrots, so I used asparagus, was wonderful! - 3/20/10

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  • 1 of 1 people found this review helpful
    I'm confused. Where do the lemon and orange come in? - 3/10/12

    Reply from LEDANSER (7/5/12)
    I'm so sorry, I didn't realize that I had left that out. Thank you for bringing it to my attention. I have fixed it in the recipe, bu basically the oranges and lemons get stuffed inside the bird to help keep the bird moist and well as help flavor the meat.


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  • Cooked this in my ninja. I did add a can of reduced sodium chicken broth. It came out moist and delicious! - 2/18/14

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  • Very easy and quick to make. - 6/7/11

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  • Good! - 4/1/11

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