Whole Roasted Chicken

Name: Whole Roasted Chicken Recipe
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 10
Ingredients: 1 Perdue Whole Young Chicken; 1 carrot; 1-2 celery stalks; 1 small or medium onion; 2-4 garlic cloves; 1-2 Tbsp. dried thyme; salt to taste; pepper to taste; 4 Tbsp. melted butter unsalted.

(3)

Minutes to Prepare: 20
Minutes to Cook: 120

Number of Servings: 10

Ingredients

1 Perdue Whole Young Chicken1 carrot1-2 celery stalks1 small or medium onion2-4 garlic cloves1-2 Tbsp. dried thymesalt to tastepepper to taste4 Tbsp. melted butter, unsalted.

Directions

Preheat the oven to 350 degrees. Clean out chicken, inside and out. Pat dry with paper towels. Cut the carrot, celery, and onion into chunks. Open the chicken and salt and pepper all over the inside cavity. Stuff the carrots, celery, onion, and garlic cloves into the chicken cavity. Brush the skin all over with the melted butter (to enhance the crispiness of the skin). Coat the skin of the chicken with the dried thyme. Place chicken in a roasting pan and place belly side up in the oven for about 1 1/2 to 2 hours. Every 30 minutes, baste and rotate the chicken. Chicken is done when the juice from the thigh runs clear or the thermometer reads 180 degrees in the thickest part of the chicken.

Makes 6-8 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user FITMELMO.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 223.0
Total Fat: 16.2 g
Cholesterol: 110.2 mg
Sodium: 53.6 mg
Total Carbs: 0.0 g
Dietary Fiber: 0.0 g
Protein: 20.3 g

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Member Reviews

CINDYRUTH1
making this today, left over sandwiches later, yum. - 10/11/10