Roasted Chicken

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 162.7
  • Total Fat: 2.3 g
  • Cholesterol: 64.6 mg
  • Sodium: 406.0 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 1.6 g
  • Protein: 22.7 g

View full nutritional breakdown of Roasted Chicken calories by ingredient
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Introduction

please see http://Andrea-thekitchenwitch.blogspot.com for full details and photos please see http://Andrea-thekitchenwitch.blogspot.com for full details and photos
Number of Servings: 8

Ingredients

    1 whole chicken, 3-4 lbs giblets removed and rinsed
    bundle fresh herbs like thyme and rosemary
    1 lemon
    S&P
    1 head garlic
    3 leeks or 2 onions
    2-6 carrots
    2 stalks celery
    EVOO

Directions

makes 8 servings
preheat oven to 475
cut veggies into 3 in long hunks. put into the bottom of a dutch oven. Prick lemon with a fork and stuff it into the cavity of the bird. Sprinkle bird with S&P. Add fresh herbs to the cavity and bottom of the pan, if using dry herbs sprinkle bird and veg with herbs.
Put the pan in the oven - reduce heat to 400 and allow to roast for 1.5 to 2 hrs or until bird is 160 in white meat and 180 in dark meat.
Allow to rest for 20 min before carving.

make a gravy by boiling 3 cups water and 1 c wine with the roasting veggies. Smash veggies with a potato masher to release their flavor. Bring to a boil and allow to reduce by half. Create a slurry out of 3 T flour and some water, add to gravy. Bring to a boil and cook 1 minute longer. Strain spent veggies from gravy using a fine mesh strainer.

Number of Servings: 8

Recipe submitted by SparkPeople user KITCHENWITCHAY.

TAGS:  Poultry |

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