The best way to roast a chicken
Preheat oven to 475 degrees F. Wash the chicken; discard the giblets. Dry well. Place breast side down in a small roasting pan. Roast for 30 minutes. Turn the chicken over and baste. Roast for 40 minutes longer, until cooked through. Remove from the oven and sprinkle with salt. Let rest for 5 minutes. Add salt and pepper to the pan juices and boil 2 minutes. Carve the chicken and serve with pan juices or butter sauce.
Butter Sauce
Melt the butter in a saucepan. Add the chives, garlic, 3 tbsp water, and salt. Bring to a boil, whisking constantly, 1 minute. Pour over chicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (463g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1071 | ||
Calories from Fat: 743 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 82.5g | 110 % | |
Saturated Fat 27.6g | 138 % | |
Monounsaturated Fat 32.7g | ||
Polyunsanturated Fat 15.7g | ||
Cholesterol 357.6mg | 110 % | |
Sodium 306.3mg | 11 % | |
Potassium 886mg | 23 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 77g | 110 % | |
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: 1071
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