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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 427.4
  • Total Fat: 25.5 g
  • Cholesterol: 169.1 mg
  • Sodium: 742.4 mg
  • Total Carbs: 0.2 g
  • Dietary Fiber: 0.1 g
  • Protein: 46.7 g

View full nutritional breakdown of Chef Meg's Roasted Chicken with Herb Oil calories by ingredient
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Chef Meg's Roasted Chicken with Herb Oil



Introduction

Roasted chicken is a simple and versatile protein. Use it in soups, throw it on pasta or pair it with a simple salad. Tip: Save time and energy by roasting two chickens at once and freezing one (carve it first).
NOTE: Save about 125 calories and 11 g fat per serving by removing the skin.
Roasted chicken is a simple and versatile protein. Use it in soups, throw it on pasta or pair it with a simple salad. Tip: Save time and energy by roasting two chickens at once and freezing one (carve it first).
NOTE: Save about 125 calories and 11 g fat per serving by removing the skin.

Number of Servings: 4

Ingredients

    1 T rosemary, chopped
    1/3 t black pepper
    1 t kosher or sea salt
    2 T butter, softened
    1 T olive oil
    1 lemon, cut into quarters
    1 3 pound chicken

Directions

Preheat oven to 450 degrees Fahrenheit.

Wash chicken with cold water. Pat dry. Remove wishbone from chicken. Gently lift up chicken skin over the breast and rub oil and butter mixture between the flesh and skin.

Season chicken with salt and pepper.

Place chicken in roasting pan on a roasting rack or bed of vegetables. Place lemon inside the cavity of the chicken. Tie legs together with cotton string.

Roast chicken 20 minutes.

Reduce oven temperature to 375 degrees Fahrenheit.

Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 180 -185 degrees Fahrenheit, about 1 hour 15 minutes.

Lift chicken and tilt slightly, emptying juices from cavity into pan. Juices should be clear. Transfer chicken to cutting board.

Cover chicken with aluminum foil to keep warm and wait 10 minutes before carving.

NOTE: Save about 125 calories and 11 g fat per serving by removing the skin.

Number of Servings: 4

Recipe submitted by SparkPeople user CHEF_MEG.





TAGS:  Poultry |

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Member Ratings For This Recipe



  • 3 of 3 people found this review helpful
    SHEEPIEGAL: If you have the rack to use inside the pan, leave the skin on. The fat will drip down below the rack as the chicken cooks. - 8/3/10

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  • Incredible!
    2 of 2 people found this review helpful
    i love this ! i made it n my carousel rotisserie with lemon inside ,soooooooo gooddddddddd ,nell - 8/3/10

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  • Very Good
    2 of 3 people found this review helpful
    I saw this one on a video and it sounded so good I have been hoping to catch it in word form so I can read it from the screen in a matter I can do it. - 8/3/10

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  • Good
    2 of 2 people found this review helpful
    great meal - 8/3/10

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  • 1 of 2 people found this review helpful
    Now this is something I know we will like---Thank-you-I will keep this recipe - 8/3/10

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  • 1 of 2 people found this review helpful
    Does it matter whether skin is removed before or after cooking? Seems to me, before would give you a dry chicken, while after would leave a fattier one. - 4/27/10

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  • when and were does the rosemary go?
    - 8/9/11

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