Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Whole Roasted Chicken
So today's recipe will probably be the easiest recipe you ever see here on the blog. A juicy, moist whole roasted chicken with a delicious, crispy skin.
Course
Main Course, Main Dish
Cuisine
American
Prep Time
15
minutes
Cook Time
1
hour
Total Time
1
hour
15
minutes
Servings
6
servings
Calories
154
kcal
Author
Leigh Anne Wilkes
Ingredients
1
2-3 lb.
whole chicken
kosher or sea salt
freshly ground pepper
parsley
chopped
1
lemon
juiced
2
tsp
garlic
minced
1/4
cup
butter
melted
1/4
cup
olive oil
fresh herb springs
thyme, rosemary etc.
Instructions
Preheat oven to 450 degrees.
Rinse chicken with water and then pat dry with paper towels, inside and outside.
Place in roasting pan or on a foil lined baking sheet.
Combine butter, olive oil, garlic, parsley and lemon juice .
Brush mixture under the skin of the chicken as well as over the outer skin.
Shower with salt and pepper inside the chicken and out
Stuff the chicken with the herb springs, the leftover lemon and any leftover garlic you might have.
Truss the chicken by tying the drumsticks together with string.
Roast for 50-60 minutes or until cooked and golden brown
Remove from oven and baste with juice formed in bottom of pan
Let rest 15 minutes before carving
Nutrition
Calories:
154
kcal
|
Carbohydrates:
2
g
|
Protein:
1
g
|
Fat:
17
g
|
Saturated Fat:
6
g
|
Cholesterol:
20
mg
|
Sodium:
68
mg
|
Potassium:
25
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
236
IU
|
Vitamin C:
10
mg
|
Calcium:
9
mg
|
Iron:
1
mg