Recipe Summary

Prep time:
Yield: 4 servings

Ratings & Reviews

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Rated by 2 visitors

This recipe is...

  • rich in protein
  • lower in carbs
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Roast Chicken with Citrus and Thyme

This recipe serves:  4
1 whole chicken, about 5 pounds
salt to taste
freshly ground black pepper
1 lemon, halved
1 orange, halved
1/2 onion
1/2 cup roughly chopped celery
4 sprigs fresh thyme
1 tablespoon olive oil
Cooking Instructions
1. Preheat the oven to 350F.

2. Rinse the chicken inside and out with cold water. Pat dry with paper towels. Season the cavity of the chicken with salt and pepper.

3. Squeeze the juice from the lemon and orange halves all over the chicken. Stuff the lemon and orange halves into the cavity, along with the onion, celery and thyme.

4. Place the chicken on a rack in a roasting pan. Drizzle the olive oil over the skin and season with salt and pepper.

5. Roast the chicken in the oven for 1 1/2 hours or until a thermometer inserted into the thickest part of the thigh registers 160F.

6. Let the chicken rest for 15 minutes. Remove and discard the skin before carving.

Serving Size: 1/4 skinless chicken

Nutritional Information

Number of Servings: 4

Per Serving

  • Calories
  • 323
  • Carbohydrate
  • 11 g
  • Fat
  • 10 g
  • Fiber
  • 3 g
  • Protein
  • 47 g
  • Saturated Fat
  • 2 g
  • Sodium
  • 251 mg