Roast Chicken

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 325.8
  • Total Fat: 16.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,400.6 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 37.7 g

View full nutritional breakdown of Roast Chicken calories by ingredient


Introduction

I make this flavourful roast chicken as a multi-meal for me and my boyfriend. We eat the legs and thighs the first night, use the breast in a curry or stir-fry the next and the rest goes into the soup-pot for a rich chicken noodle soup. It can be simple and healthy with steamed greens and brown rice for a side, or indulgent with stuffing, roast vegetables, potatoes and gravy when we want a proper roast dinner. I make this flavourful roast chicken as a multi-meal for me and my boyfriend. We eat the legs and thighs the first night, use the breast in a curry or stir-fry the next and the rest goes into the soup-pot for a rich chicken noodle soup. It can be simple and healthy with steamed greens and brown rice for a side, or indulgent with stuffing, roast vegetables, potatoes and gravy when we want a proper roast dinner.
Number of Servings: 5

Ingredients

    1 lg whole chicken (2 kg)
    1 head garlic
    1 lemon
    1.5-2 tbsp extra virgin olive oil
    sea salt
    pepper
    bay leaves
    fresh herbs
    2 lg onions

Tips

Garlic or lemon peppe are excellent alternatives to regular black pepper. For juicy, flavourful meat, slide sprigs of rosemary, thyme and/or sage under the skin against the breast meat. Cooking times are approximate - always check meat before serving. If serving with gravy, skim the fat of the juices in the bottom of the pan and mix with a bit of corn starch and chicken broth.


Directions

Preheat the oven to highest setting. Peel 8-10 cloves of garlic. Roughly chop the onions and scatter onion and garlic on the bottom of a roasting pan. Rinse the chicken and trim excess fat, skin, etc. Place the chicken breast-side up on the onions and garlic. Prick the lemon with a sharp knife and microwave for 30 seconds. Stuff lemon, herbs and remaining garlic and onion into the cavity. Drizzle the chicken with olive oil and rub salt and pepper into the skin. Place the pan in the oven and immediately turn down to 180 degree celcius. Cook the chicken for 20 minutes/500g, adding an extra 20 minutes at the end. Baste the bird occasionally with the juices in the pan. The chicken is done when juices run clear and leg-joints are loose. Let the bird rest for 10-15 minutes before serving.

Serving Size: 4-6 servings

Number of Servings: 5

Recipe submitted by SparkPeople user LOSINGLIZZY82.