Heat the oven to 425°F and arrange a rack in the middle.
Place the chicken on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity. Salt inside of cavity and stuff with veggie scraps of onion, ginger, and celery. Add some dried thyme and rosemary. Drizzle the oils on the chicken and rub it all over the skin. Season generously with the rest of the herbs, spices, salt and pepper.
Place breast side DOWN in roasting pan. Do not cover. Roast the chicken in the oven for 15 minutes at 425°F. Reduce the temperature to 375°F and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 50 minutes to 1 hour more. Optional: turn chicken breast side up for last 15 minutes to brown.
Remove the chicken from the oven and place on a cutting board breast side down and loosely covered. Let it rest about 15 to 20 minutes before carving.
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|Serving Size: 1 Serving (345g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 477 (64%)|
|Amt Per Serving||% DV|
|Total Fat 53g||71 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 22.6g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 252mg||78 %|
|Sodium 235.9mg||8 %|
|Potassium 662.2mg||17 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 0.4g|
|Protein 62.8g||90 %|
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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: 747
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