dish
Herb Roasted Chicken

8
Serves
425
Calories
14
Nutrients
18
Vitamins

Ingredients

1 whole chicken , 6 to 8 pounds
1 sprig fresh rosemary , or 1/4 teaspoon dried
1 sprig fresh thyme
1 medium onion , roughly chopped into 1" pieces
2 stalks celery , roughly chopped into 1" pieces
2 cloves garlic , peeled

Cooking Instructions

1. Preheat the oven to 400°F.

2. Rinse the chicken with cold water and pat dry. Season with salt and pepper inside and out.

3. Stuff the cavity with rosemary, thyme, bay leaf and garlic. Also put a few pieces of onion, carrot and celery into the cavity.

4. Scatter the rest of the onions, carrots and celery on the bottom of a roasting pan. Place the chicken on top of the vegetables.

5. Squeeze juice from the lemon all over the chicken and add the lemon half to the cavity.

6. Place in the oven. After 15 minutes turn the heat down to 350°F. Roast the chicken until golden brown and crisp and the juices run clear when the thigh is pierced with a sharp knife, about 45 minutes to 1 hour, more.

7. Transfer the chicken to a serving platter and let rest for about 10 minutes. Remove the skin and discard. Carve the chicken into serving pieces.

Serving Size: about 6 ounces chicken

Nutrition Information

Number of Servings: 8
Calories
425
Protein
73 g
Total Carbohydrate
5 g
Dietary Fiber
2 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
3 g
Total Fat
11 g
Saturated Fat
3 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
3 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
238 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
2 g
Percent Calories from Protein
72 %
Percent Calories from Carbohydrate
5 %
Percent Calories from Fat
23 %
Vitamin A
5260 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
1 mg
Vitamin B3 - Niacin
28 mg
Vitamin B6
2 mg
Vitamin B12
1 mcg
Biotin
1 mcg
Vitamin C
17 mg
Vitamin D
41 IU
Folate
30 mcg
Vitamin E
2 IU
Vitamin K
26 mcg
Pantothenic Acid
4 mg
Calcium
63 mg
Iron
3 mg
Phosphorus
602 mg
Potassium
913 mg
Sodium
865 mg
Zinc
5 mg