I got this roast chicken recipe from the cookbook that came with my oven--I changed the herbs to ones I like, so feel free to put your own spin on it!
Remove giblets from chicken; Rinse chicken and pat dry. Split one clove of garlic and rub skin of chicken with cut sides of garlic. Place the other two cloves of garlic and the split clove inside the chicken cavity. Stir together melted butter, salt, pepper, Italian Seasoning. Put about 1 tablespoon of the mixture into the cavity of chicken and generously brush the outside of the chicken with remaining butter mixture.
Place chicken, breast side up, on rack over roasting pan; tuck wing tips under chicken. Roast, uncovered in 375 degree oven (350 degree convection roast) for about 1 hour (16-20 minutes per pound) or until chicken is golden brown and meat near thigh bone is no longer pink. Serve hot or cold. Makes 4 or 5 servings.
If you like a citrus flavor, squeeze the juice of 1/2 lemon into the butter mixture. This recipe also works well with Turkey.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (412g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 937 | ||
Calories from Fat: 616 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.4g | 91 % | |
Saturated Fat 22.6g | 113 % | |
Monounsaturated Fat 27g | ||
Polyunsanturated Fat 13.2g | ||
Cholesterol 320.6mg | 99 % | |
Sodium 340.3mg | 12 % | |
Potassium 775.9mg | 20 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.6g | ||
Protein 74.2g | 106 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 937
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