Roasted Whole Chicken
- Number of Servings: 8
Ingredients
1 (3 3/4-pound) whole roasting chicken 1 tablespoon butter, softened 1/2 teaspoon salt 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon dried rubbed sage 1/8 teaspoon freshly ground black pepper 2 carrots, peeled and halved 1 lemon, halved1 orange, quartered1 onion, quartered 24 oz. baby red potatoes
Preheat oven to 375°.
To prepare chicken, remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine butter and next 5 ingredients (through pepper) in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Stuff cavity with oranges and lemons and place carrots, potatoes, and onion in a single layer in a roasting pan. Place chicken, breast side up, on top of vegetables.
Bake at 375° for 40 minutes.
Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Using tongs or insulated rubber gloves, remove chicken from pan, tilting slightly to drain juices. Let stand 15 minutes. Remove vegetables from pan with a slotted spoon; reserve.
Remove skin from chicken; discard. Carve chicken, and serve.
4 servings (serving size: 5 ounces meat)
To prepare chicken, remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine butter and next 5 ingredients (through pepper) in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Stuff cavity with oranges and lemons and place carrots, potatoes, and onion in a single layer in a roasting pan. Place chicken, breast side up, on top of vegetables.
Bake at 375° for 40 minutes.
Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Using tongs or insulated rubber gloves, remove chicken from pan, tilting slightly to drain juices. Let stand 15 minutes. Remove vegetables from pan with a slotted spoon; reserve.
Remove skin from chicken; discard. Carve chicken, and serve.
4 servings (serving size: 5 ounces meat)
Nutritional Info Amount Per Serving
- Calories: 329.7
- Total Fat: 7.4 g
- Cholesterol: 141.9 mg
- Sodium: 331.4 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 3.0 g
- Protein: 45.4 g
Member Reviews
-
MANDYKATE24
I'm confused. Where do the lemon and orange come in? - 3/10/12
Reply from LEDANSER (7/5/12)
I'm so sorry, I didn't realize that I had left that out. Thank you for bringing it to my attention. I have fixed it in the recipe, bu basically the oranges and lemons get stuffed inside the bird to help keep the bird moist and well as help flavor the meat.