Roasted Chicken infused with Garlic,Thyme and Lemon (4-5 lb)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 296.4
- Total Fat: 21.3 g
- Cholesterol: 70.5 mg
- Sodium: 643.0 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 3.3 g
- Protein: 20.3 g
View full nutritional breakdown of Roasted Chicken infused with Garlic,Thyme and Lemon (4-5 lb) calories by ingredient
Introduction
Tired of plain old bland dry chicken! Kick it up several notches with this finger licking good roasted chicken! Leftovers from this chicken can be used to a delicious chicken salad, shred the chicken to make your enchiladas etc more flavorful and the skeleton can be used to make a great chicken broth. Tired of plain old bland dry chicken! Kick it up several notches with this finger licking good roasted chicken! Leftovers from this chicken can be used to a delicious chicken salad, shred the chicken to make your enchiladas etc more flavorful and the skeleton can be used to make a great chicken broth.Number of Servings: 4
Ingredients
-
1 (4 to 5 pound) roasting chicken
2-3 tsp Kosher salt
2- 3 tsp Freshly ground black pepper
1 bunch of fresh Thyme (about 10-15 sprigs)
2 lemons, halved
1 head garlic, cut in half crosswise
1 stalk of celery cut in about 2-3 pieces
2 pats of butter, melted (unsalted or salted)
*You can adjust salt and pepper according to taste.
Directions
PREHEAT OVEN TO 425 DEGREES F.
Step 1: Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and pat the outside dry.
Step 2: Salt and pepper the inside of the chicken (I use half of the salt and pepper mixture for the inside and the other half for the outside.
Step 3: Stuff the cavity with the bunch of thyme (10-15 sprigs; honestly a few will go a long way if you don't have much), halves of lemons, and both garlic half's and celery.
Step 4: Brush the outside of the chicken with the butter and sprinkle with salt and pepper ( you can sub for olive oil but I have found butter leaves the skin with a nicer flavor and texture).
Tie the legs together with string and tuck the wing tips under the body of the chicken.
Step 5: Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil for about 20 minutes to rest.
Step 6: Slice and Enjoy!!!!
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BEAUTYNANDOUT.
Step 1: Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and pat the outside dry.
Step 2: Salt and pepper the inside of the chicken (I use half of the salt and pepper mixture for the inside and the other half for the outside.
Step 3: Stuff the cavity with the bunch of thyme (10-15 sprigs; honestly a few will go a long way if you don't have much), halves of lemons, and both garlic half's and celery.
Step 4: Brush the outside of the chicken with the butter and sprinkle with salt and pepper ( you can sub for olive oil but I have found butter leaves the skin with a nicer flavor and texture).
Tie the legs together with string and tuck the wing tips under the body of the chicken.
Step 5: Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil for about 20 minutes to rest.
Step 6: Slice and Enjoy!!!!
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BEAUTYNANDOUT.