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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 405.1
  • Total Fat: 22.6 g
  • Cholesterol: 161.3 mg
  • Sodium: 742.0 mg
  • Total Carbs: 0.2 g
  • Dietary Fiber: 0.1 g
  • Protein: 46.7 g

View full nutritional breakdown of Roasted Chicken with Herb Oil calories by ingredient
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Roasted Chicken with Herb Oil

Submitted by: CHEF_MEG
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. Roasted chicken is a simple and versatile protein. Use it in soups, throw it on pasta or pair it with a simple salad.
Number of Servings: 4

Ingredients

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

    * For Passover, use olive oil in place of butter.

Tips

Save time and energy by roasting two chickens at once and freezing one (carve it first).
NOTE: Serving sizes will vary. Feel free to calculate using the amount and type of chicken you eat. Save about 125
Please note that serving sizes will vary. The nutrition is calculated for 1/4 of the chicken. Add the appropriate number of ounces of dark meat or light meat to your Nutrition Tracker.


Directions

Preheat oven to 450 degrees Fahrenheit.

Mix the butter, oil, and rosemary together in a small bowl. Gently lift up chicken skin from the breast and rub oil and butter mixture between the flesh and skin.

Season chicken inside and out 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.





TAGS:  Poultry |

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Member Ratings For This Recipe


  • Incredible!
    26 of 27 people found this review helpful
    I made this the other night for dinner and it was great. The lemon added a great flavor to the meat. I did make 2 chickens and I am planning on making chicken stock next weekend.
    Thank you Chef Meg - 8/17/09

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  • Very Good
    22 of 22 people found this review helpful
    I am from the islands , so I always wash my chicken with lemon and vinegar prior to rinse it with cold water. And I use a lot of scallions and garlics, pepper, tyme, Persley,and more,to give it flavor. It is a great recipe. Thank you. - 9/23/09

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  • Incredible!
    19 of 20 people found this review helpful
    Oh my gosh! This was absolutely fantastic. It was so very easy to do and tasted divine. I put lemon and orange wedges in the cavity and the smell was heavenly as well as the taste. Thank you so much Chef Meg for a cheap dinner that I can do with plenty left overs for the following week. Can't wait - 8/23/09

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  • 18 of 18 people found this review helpful
    I was out of lemon, so I used onion and celery. But, I have used lemon before and both ways are great. And then I made broth. - 9/22/09

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  • 16 of 20 people found this review helpful
    For those concerned about the sodium content - very simple, don't add the salt! To my taste buds salt takes away from the real taste of meats and vegetables. I never add salt to baked goods either, it has no impact on the recipes whatsoever. Salt is always OPTIONAL. - 1/16/10

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  • 16 of 16 people found this review helpful
    I also added a little fresh rosemary - Fabulous! - 9/22/09

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  • Incredible!
    14 of 14 people found this review helpful
    Lovely!! I added several cloves of garlic inside the cavity too!! - 10/14/09

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  • Incredible!
    12 of 12 people found this review helpful
    Absolutely the best flavored turkey breast I've ever had! From now on all my poultry will have this oil rub on it. I took the skin off after cooking & it was very moist & the lemon flavor was incredible! I put half the lemon in the chest cavity & the other 1/4's under the skin on the breast. - 9/9/09

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  • Incredible!
    9 of 9 people found this review helpful
    Great flavor and easy! Removed skin after cooking, as my research indicates it makes little difference in fat content whether it's removed before or after. The meat will retain more moisture if the skin is left on during cooking. - 1/16/10

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  • Very Good
    9 of 9 people found this review helpful
    I made it tonight. It was really good. I stuffed the chicken with a lemon and lime and roasted it on top of a bed of potatoes, carrots, onions and apples(my husband didn't like the apples but I thought they were good) - 1/6/10

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  • Very Good
    8 of 8 people found this review helpful
    I'm about to start this recipe for dinner but it doesn't say where/how to use the Rosemary. I'm going to mix it in with the butter and oil and hope for the best!
    Later...made it with a couple of minced cloves of garlic added to the butter mix. Very good. - 9/28/09

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  • Very Good
    8 of 8 people found this review helpful
    I'd never used a lemon in the body cavity before, but it did add a nice tang to the flavour. - 8/4/09

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  • Very Good
    7 of 7 people found this review helpful
    I made this, putting the oil on the outside and placing on a bed of baby potatoes and onions. EVeryone loved it and now I have lunch for tomorrow as well! - 9/25/09

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  • Very Good
    7 of 7 people found this review helpful
    Fast and easy. The oil mixture is great for basting to keep in moisture. - 9/22/09

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  • 6 of 6 people found this review helpful
    I swapped the chicken for a turkey breast cooked in my Nu-Wave oven. It is delicious. I carved it up and put all but the slices I'm taking to work tomorrow. Thank you Chef Meg. - 11/3/09

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  • 4 of 4 people found this review helpful
    I have been doing a version of this for years, but my twist is adding garlic, no butter and even a bit of thyme. I love using my fresh herbs on this and also marinading over night and grilling...so yummy! - 1/16/10

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  • 4 of 4 people found this review helpful
    What a great idea, 2 chickens at once! Why not 3, and use different herbs, and then freeze 2? Saves a calorie-laden trip to colonel bucket or the local store for their fried glop, and saves money too! - 10/15/09

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  • Incredible!
    4 of 4 people found this review helpful
    Delicious. Removed the skin after cooking and it was lovely and moist. - 8/22/09

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  • Very Good
    3 of 3 people found this review helpful
    I like this as alternative to my all time fav using only cinnamon powder and lemon / lemon juice ( foregoing the salt and oil ) - 4/12/10

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  • Bad
    3 of 15 people found this review helpful
    Sodium to Calorie ratio: 1.85
    Much to high for a sodium restricted diet - 1/16/10

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  • Incredible!
    3 of 4 people found this review helpful
    Great Healthy & Taste! This is a winner. The lemon flavor and skinless really helped. My children love it two. - 9/22/09

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  • 3 of 4 people found this review helpful
    I am not too fond of rosemary so I will try this with lemon, quartered onion and garlic cloves in the cavity. Thanks - 9/22/09

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  • 3 of 5 people found this review helpful
    I'm not very good with herbs and spices, but I don't like Rosemary. What can I use instead?
    Do you take the skin off before or after cooked (I usually leave on to cook so it doesn't dry out, then remove)
    Can't use salt (restricted sodium) Will it be ok without the salt? - 9/22/09

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  • 3 of 3 people found this review helpful
    Great recipe - enjoyed chichen cold, too - 9/22/09

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  • Incredible!
    2 of 3 people found this review helpful
    I made this yesterday for the group I lead. It was a great hit. I left half at home for hubby, and he liked it too! Breast was moist and yummy! - 10/22/09

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