Try this The Vertically Roasted Chicken recipe, or contribute your own.
Suggest a better descriptionOptionally omit wine and paprika from Basic Recipe. Place rack in lowest position of oven; preheat oven to 450F. Mix wine and paprika in a small bowl and set aside. Rinse chicken under cold water and pat dry thoroughly with paper towels. Gently press chicken onto vertical roaster. Set roaster in 8- or 9-inch baking pan. Add water. Roast for 15 minutes. Reduce heat to 375F; roast for an additional 15 minutes per pound. During last 20 minutes of cooking, brush with wine-paprika mixture to aid browning. Carve from the rack and serve immediately. FLAVORING: Mix all of the ingredients of either one together and blend well. Loosen the skin from chicken breast, thighs, and drumsticks (do not puncture skin). Rub or spoon sauce under skin and spread evenly. Roast as directed, basting with the pan juices. Bon Appetit LIGHT AND EASY SPECIAL
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Serving Size: 1 Serving (440g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 870 | ||
Calories from Fat: 539 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.9g | 80 % | |
Saturated Fat 17.1g | 86 % | |
Monounsaturated Fat 24.8g | ||
Polyunsanturated Fat 12.9g | ||
Cholesterol 297.7mg | 92 % | |
Sodium 530.8mg | 18 % | |
Potassium 812.4mg | 21 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.1g | ||
Protein 74.6g | 107 % | |
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: 870
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