Perfect Roast Chicken
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.
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.
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.
Member Ratings For This Recipe
-
PRETZELOGIC
-
NURSEHOWE
The kids loved it! I substituted the herbs with thyme, rosemary, and marjoram. I removed some of the fat, separated the skin from the chicken, and put some of the marinade in between. I only had 4 potatoes and no celery, so I used them plus one sweet potato, 3 carrots, and onion. Delicious! - 10/6/12
-
NEPTUNE1939
-
LOSER05
-
MERRY15GLADIOLA