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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 53.6
  • Total Fat: 1.4 g
  • Cholesterol: 26.3 mg
  • Sodium: 17.9 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 9.5 g

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

Submitted by: PRETTYNPNK

Introduction

Tom Colicchio's easy roasted chicken from Nov/Dec issue Fitness magazine. Tom Colicchio's easy roasted chicken from Nov/Dec issue Fitness magazine.
Number of Servings: 4

Ingredients

    1 2- to 3 1/2-pound free-range chicken
    Coarse sea salt
    Ground black pepper
    2 sprigs fresh rosemary
    2 sprigs fresh thyme
    1 tbsp peanut oil
    2 tbsp unsalted butter, melted

Directions

Preheat oven to 375. Rinse the chicken and dry with paper towels. Cut off the last joint of the wing; discard. Season the chicken inside and out with salt and pepper; place rosemary and thyme inside the cavity. Tie cavity closed with a piece of twine. Heat oil in a large ovenproof skillet over medium heat. Place chicken on its side in the skillet and brown, about 7 minutes. Turn and brown the other side, about 7 minutes. Place chicken breast side up and transfer skillet to oven. Roast for 20 minutes; baste with melted butter. Continue roasting, basting occasionally, until thigh juices run clear, about 30 minutes more. Remove chicken from oven and cover loosely with foil. Allow to cool for 10 to 15 minutes before carving. Sprinkle with sea salt before serving.

Number of Servings: 4

Recipe submitted by SparkPeople user PRETTYNPNK.






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