Using a chicken roaster!
Preheat the oven to 375°F. Rinse the chicken inside and out with cold water, then dry with paper towels.
Season the outside of the chicken with salt, dried herbs or a spice rub (avoid sweet rubs as the sugar will burn as the chicken roasts.) Optional: You may rub the chicken with olive oil before seasoning it, but it’s not really necessary. Even without the additional oil, you’ll get a crispy, golden skin. Put a sprig of rosemary in the end.
Place the chicken onto the vertical roaster and set it in an ovenproof roasting pan or skillet. Optional: to keep the wing tips from becoming too brown, tuck them underneath the wing.
Roast for 1 1/2 hour in an oven or on the grill. Increase the oven temperature to 425°F during the last 1/2 hour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (520g) | ||
Recipe Makes: 4 | ||
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Calories: 1153 | ||
Calories from Fat: 703 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 78.1g | 104 % | |
Saturated Fat 22.1g | 110 % | |
Monounsaturated Fat 32.9g | ||
Polyunsanturated Fat 16.6g | ||
Cholesterol 378mg | 116 % | |
Sodium 532.5mg | 18 % | |
Potassium 982.7mg | 26 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 8.8g | ||
Protein 95.2g | 136 % | |
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: 1153
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