Roast Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 242.4
- Total Fat: 6.0 g
- Cholesterol: 138.3 mg
- Sodium: 637.6 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 1.3 g
- Protein: 43.3 g
View full nutritional breakdown of Roast Chicken calories by ingredient
Introduction
This recipe is partially adapted from:http://www.epicurious.com/recipes
/food/views/Engagement-Chicken-364889<
BR>I made a few changes because the chicken turned out too "lemony" when I prepared it according the the original recipe. This recipe is partially adapted from:
http://www.epicurious.com/recipes
/food/views/Engagement-Chicken-364889<
BR>I made a few changes because the chicken turned out too "lemony" when I prepared it according the the original recipe.
Number of Servings: 4
Ingredients
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1 Roasting Chicken 4 lbs
2 Cups Chicken Broth
1 Whole, Fresh Lemon
1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Herbs Provence
Directions
1) Position an oven rack in the upper third of the oven and preheat the oven to 400°F. Remove the giblets from the chicken, wash the chicken inside and out with cold water, then let the chicken drain, cavity down, in a colander for 2 minutes.
2) Pat the chicken dry with paper towels. Place the chicken breast-side down in a medium roasting pan fitted with a rack and pour the chicken broth all over the chicken, both inside and out. Season the chicken all over with salt, pepper, and herbs provence inside and out.
3) Prick 1 whole lemon three times in three different places with a fork and place deep inside the cavity.
4) Put the chicken in the oven, lower the oven temperature to 350 degrees F, and roast, uncovered for 15 minutes.
5) Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast-side up. Insert a meat thermometer in the thigh, and return the chicken to the oven and roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180 degrees F and the juices run clear when the thigh is pricked with a fork. Continue roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 350°F takes approximately 18-20 minutes per pound, plus an additional 15 minutes for a stuffed chicken that is 4 pounds.
6) Let the chicken rest for 10 minutes before carving. Pour the juices from the roasting pan on top of the sliced chicken
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JULIEMAESTAS.
2) Pat the chicken dry with paper towels. Place the chicken breast-side down in a medium roasting pan fitted with a rack and pour the chicken broth all over the chicken, both inside and out. Season the chicken all over with salt, pepper, and herbs provence inside and out.
3) Prick 1 whole lemon three times in three different places with a fork and place deep inside the cavity.
4) Put the chicken in the oven, lower the oven temperature to 350 degrees F, and roast, uncovered for 15 minutes.
5) Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast-side up. Insert a meat thermometer in the thigh, and return the chicken to the oven and roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180 degrees F and the juices run clear when the thigh is pricked with a fork. Continue roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 350°F takes approximately 18-20 minutes per pound, plus an additional 15 minutes for a stuffed chicken that is 4 pounds.
6) Let the chicken rest for 10 minutes before carving. Pour the juices from the roasting pan on top of the sliced chicken
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JULIEMAESTAS.
Member Ratings For This Recipe
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RD03875
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SCOOTERTVRPV