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Roast Chicken
Easy and delicious roast chicken that turns out perfectly every time! Perfect for Sunday dinner!
Prep Time
20
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
6
Calories:
362
kcal
Author:
Karlynn Johnston
Ingredients
one
3-4 pound
whole chicken
1
lemon
1
orange
1
lime
6
sprigs
rosemary
3-4
sprigs
sage
4
cloves
garlic
smashed flat
4
tablespoons
butter
1
tablespoon
salt
Instructions
Clean the chicken, then remove giblets and neck from cavity
Salt the cavity of the bird, saving half of the salt for the outside of the bird later one.
Add the garlic cloves to cavity
Chop citrus and add to cavity
Butter the outside skin of the chicken. Sprinkle the remaining salt on top.
Using your fingers, gently separate the skin from the breast meat and place the herbs and some butter under the skin.
Place the chicken on a rack in a roasting dish.
Tie the legs together with the kitchen twine as show in the photos.
Place the chicken in the 350 degrees F oven . Cook 20 minutes per pound. Calculate this AFTER the first 15 minutes of cooking.
After 30 minutes begin basting the outside of the bird if desired with any drippings in the pan. You can baste it every 30 minutes until done.
Chicken is cooked when an internal meat thermometer reads 185°F in the thigh area.
Pull the chicken out of oven and let sit for 10 minutes before slicing.
Notes
If making a gravy from drippings, omit the orange and the lime and replace with a large white onion cut into quarters and place into the cavity.
Nutrition
Calories:
362
kcal
|
Carbohydrates:
6
g
|
Protein:
24
g
|
Fat:
27
g
|
Saturated Fat:
10
g
|
Cholesterol:
115
mg
|
Sodium:
1319
mg
|
Potassium:
324
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
460
IU
|
Vitamin C:
27
mg
|
Calcium:
37
mg
|
Iron:
1
mg