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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 338.0
  • Total Fat: 10.7 g
  • Cholesterol: 171.0 mg
  • Sodium: 780.8 mg
  • Total Carbs: 3.7 g
  • Dietary Fiber: 0.8 g
  • Protein: 54.0 g

View full nutritional breakdown of Oven Roasted Whole Chicken with Garlic andThree Pepper Spice Rub calories by ingredient
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Oven Roasted Whole Chicken with Garlic andThree Pepper Spice Rub



Introduction

A simple roasted chicken that is juicy with or without the skin. A simple roasted chicken that is juicy with or without the skin.
Number of Servings: 4

Ingredients

    1-Roasting Chicken (5.5 pounds)
    3-Cloves of garlic
    Poultry Seasoning, Cayenne Pepper, white pepper, onion powder and Salt and Pepper .
    Drizzle of olive oil (to taste)
    1 onion
    Thyme (Fresh)
    Carrots
    1/2 cup of reduced sodium/fat chicken broth

Directions

1. Wash chicken and pat dry. Then take fingers and insert them under the skin. Loosen the skin from the chicken breasts and legs.

2. In a bowl, mix minced garlic and spices.

3. Rub mixture under the skin of the chicken.

4. Take a small amount of olive oil and drizzle very lightly over the outside of the chicken.

5. Take additional amounts of poultry seasoning, salt and black pepper and sprinkle over the surface of the chicken.

6. Cut up 1 union into small chunks. Same thing for the carrots.

7. Stick the onions and carrots into the cavity of the chicken. Add fresh Thyme sprigs. (Make sure to remove any gizzards etc before cooking)

8. Get a roasting pan and create a bed of onions, carrots and thyme sprigs. Add a 1/2 cup of chicken broth to the bottom of the pan.

9. Place chicken on top of the veggie bed and place, uncovered, into preheated oven (375 degrees).

10. Cook for 1.5 to 2 hours, occasionally basting.

11. Remove when meat is 180 degrees or juices run clear.

12. Let stand for 10 to 15 minutes so chicken can reabsorb the juices. Then carve and serve.

Serving and calorie amounts are for cooked, boneless and skinless servings of chicken. Approximately 9 ounces of cooked chicken per serving.

***Note: Do to different cooking temperatures and food borne bacterias, I don't eat the onions or carrots from the cavity or bottom of the pan. I use them to add flavor to both the juices for basting.


Number of Servings: 4

Recipe submitted by SparkPeople user .






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