Perfect Roast Chicken

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4.7 of 5 (12)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 283.5

Total Fat: 11.3 g
Cholesterol: 101.9 mg
Sodium: 499.1 mg
Total Carbs: 11.8 g
Dietary Fiber: 3.3 g
Protein: 33.2 g

View full nutritional breakdown of Perfect Roast Chicken calories by ingredient

Introduction

Difficult to enter chicken on the recipe calculator. I entered as 6 units.
Recommend removing the skin before serving.
Bought chicken for 99 cents a pound. Will be able to use leftovers for salads and sandwiches. Difficult to enter chicken on the recipe calculator. I entered as 6 units.
Recommend removing the skin before serving.
Bought chicken for 99 cents a pound. Will be able to use leftovers for salads and sandwiches.

Minutes to Prepare: 20

Minutes to Cook: 90

Number of Servings: 8

Ingredients

5-6# roasting chicken

1 tablespoon Herbes de Provence

2 garlic cloves, minced

1 lemon or 1/4 cup lemon juice

1⁄4 cup olive oil

1 teaspoon salt

1 teaspoon pepper

5 carrots, cut in half

6-8 red potatoes

1 onion, cut in eighths

5 stalks celery, cut in half

Directions

1. Preheat oven to 425°F.

2. Mix herbs, garlic, lemon juice, oil, salt and pepper in a large bowl.

3. Save part of the marinade for the chicken.Toss vegetables in remaining herb-lemon-oil mixture. Set aside to marinate.

4. Wash chicken; remove innards. Pat dry inside and out. Sprinkle of salt and pepper on inside cavity of chicken

5. Rub chicken outside with some of the herb-lemon-oil mixture.

6. Place the veggies in the bottom of the roasting pan. Place chicken on top of veggies.

7. Roast chicken for 1+1/2 hours at 425 F degrees or until the juices run clear when you cut between a leg and thigh.

8. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.

9. Slice the chicken onto a platter and serve it with the vegetables.

Number of Servings: 8

Recipe submitted by SparkPeople user 60SIXTY.