Roast Chicken
- Number of Servings: 18
Ingredients
4.5 lb roasting chicken2 tbs olive oil1 tbs lemon juic1/2 tsp salt1/4 tsp thyme1/4 tsp rosemary1/4 thsp Marjoram4 cloves garlic
Heat oven to 350. In bowl combine oil, lemon juice, salt, thyme, rosemary and marjoram. Set aside.
Remove fat from chicken cavity opening. Place garlic in cavity. Set chicken in roasting pan (do not place on rack). Brush chicken with oil and herb mixutre. Roast for 1 hour 45 minutes, basting chicken once or twice, until juices run clear when thigh is pierced with knife. Remove chicken to serving platter and allow to stand for 10 to 15 minutes before carving.
Serving Size: Makes 18 1/4 lb servings
Number of Servings: 18
Recipe submitted by SparkPeople user BRITNEYV.
Remove fat from chicken cavity opening. Place garlic in cavity. Set chicken in roasting pan (do not place on rack). Brush chicken with oil and herb mixutre. Roast for 1 hour 45 minutes, basting chicken once or twice, until juices run clear when thigh is pierced with knife. Remove chicken to serving platter and allow to stand for 10 to 15 minutes before carving.
Serving Size: Makes 18 1/4 lb servings
Number of Servings: 18
Recipe submitted by SparkPeople user BRITNEYV.
Nutritional Info Amount Per Serving
- Calories: 188.0
- Total Fat: 6.1 g
- Cholesterol: 85.0 mg
- Sodium: 122.7 mg
- Total Carbs: 0.3 g
- Dietary Fiber: 0.0 g
- Protein: 30.8 g
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