dish
Roast Chicken with Citrus and Thyme

4
Serves
323
Calories
13
Nutrients
12
Vitamins

Ingredients

1 whole chicken , about 5 pounds
1/2 cup roughly chopped celery
4 sprigs fresh thyme
1 tablespoon olive oil

Cooking Instructions

1. Preheat the oven to 350°F.

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 160°F.

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

Serving Size: 1/4 skinless chicken

Nutrition Information

Number of Servings: 4
Calories
323
Protein
47 g
Total Carbohydrate
11 g
Dietary Fiber
3 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
6 g
Total Fat
10 g
Saturated Fat
2 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
148 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
58 %
Percent Calories from Carbohydrate
14 %
Percent Calories from Fat
28 %
Vitamin A
174 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
17 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Biotin
0 mcg
Vitamin C
34 mg
Vitamin D
0 IU
Folate
18 mcg
Vitamin E
1 IU
Vitamin K
0 mcg
Pantothenic Acid
2 mg
Calcium
50 mg
Iron
0 mg
Phosphorus
6 mg
Potassium
199 mg
Sodium
251 mg
Zinc
0 mg