Perfect Roasted Chicken

Amt Measure Ingredient Cal Carb Pro Fat GI
4poundwhole chicken (no skin)whole chicken (no skin)3447.40210012100
2tablespoonolive oilolive oil238.7002430
1onionsweet onionssweet onions105.910011210
1fruit (2-3/8" dia)lemonslemons24.4314215
1tablespoondried thymedried thyme8.381215
1teaspoonblack pepperblack pepper5.86110
1tablespoonfresh rosemaryfresh rosemary2.210115
3ouncebaby carrotsbaby carrots29.828210
1poundred potatoesred potatoes403.735542689
1cupChicken StockChicken Stock2041600
1teaspoonarrowroot flourarrowroot flour9.590085
Totals: 4234 Calories Balance: 14-52-34 4337.8 578 2184 1472 60

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This recipe isMake Whole

Active Time: 15 minutes

Total Time: 110 minutes

Preheat oven to 425 degrees.

Inspect and rinse chicken. If present, remove giblets and neck. Pat dry and place in a large roasting pan.

Drizzle olive oil over the top of the chicken and using hands or basting brush, spread olive oil around to coat all-over.

Stuff chicken with some of the onions, garlic, and the lemon.

Sprinkle oregano, thyme, and salt and pepper over the top and place rosemary on top of herb-rubbed chicken.

Scatter the rest of the onions, garlic, carrots, celery and potatoes around the base of the pan. Pour broth over the vegetables and place in oven to bake.

Baste a couple times throughout and bake in oven for 90 minutes (until meat thermometer reads 180 degrees).

Remove chicken from oven and let sit for 10-15 minutes to allow juices to redistribute throughout the chicken. Carve meat using a sharp meat knife.

If desired, pour drippings into a small saucepan and thicken with tapioca or arrowroot starch. This will be your gravy. Add salt and pepper as desired and pour over chicken to serve.