Try this Classic Roast Chicken recipe, or contribute your own.
Suggest a better descriptionUse a roasting pan with roasting Rack inside.
Preheat oven to 475. Slice Celery. Sprinkle inside cavity of chicken with thyme and salt. Add 1 teaspoon butter, sliced celery, and onion. Rub outside of chicken with remaining butter.
Tuck wing tips under back of chicken. Place chicken breast side-down on rack in roasting pan.
Add enough water to cover bottom of pan. Roast for 10 minutes. Reduce temperature to 375. Roast for 20 minutes longer.
Turn chicken breast-side up. roast until chicken is browned, about 30 minutes longer.
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Serving Size: 1 Serving (410g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 880 | ||
Calories from Fat: 564 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.7g | 84 % | |
Saturated Fat 18.9g | 95 % | |
Monounsaturated Fat 25.5g | ||
Polyunsanturated Fat 12.9g | ||
Cholesterol 305.3mg | 94 % | |
Sodium 306.3mg | 11 % | |
Potassium 777.3mg | 20 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.2g | ||
Protein 73.9g | 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: 880
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