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Prep Time:15 minsAdditional Time:1 hr 20 minsTotal Time:1 hr 35 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:1 hr 20 minsTotal Time:1 hr 35 minsServings:6Yield:6 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:1 hr 20 mins
Additional Time:
1 hr 20 mins
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsunsalted butter, softened2 tablespoons chopped fresh herbs, such as sage, rosemary and/or thyme, divided1teaspoonkosher salt, divided¾teaspoonground pepper1(4 to 5 pound) whole chicken1smalllemon, halved crosswise1mediumhead garlic, halved crosswise3mediumcarrots, cut into 3-inch pieces3stalkscelery, cut into 3-inch pieces1largeonion, thinly sliced
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsunsalted butter, softened
2 tablespoons chopped fresh herbs, such as sage, rosemary and/or thyme, divided
1teaspoonkosher salt, divided
¾teaspoonground pepper
1(4 to 5 pound) whole chicken
1smalllemon, halved crosswise
1mediumhead garlic, halved crosswise
3mediumcarrots, cut into 3-inch pieces
3stalkscelery, cut into 3-inch pieces
1largeonion, thinly sliced
DirectionsPosition rack in the bottom third of oven; preheat to 375 degrees F.Combine butter, 1 tablespoon herbs, 1/2 teaspoon salt and pepper in a small bowl. Remove giblets from chicken and reserve for another use. Loosen and lift the skin from the breast with your fingers and spread the butter mixture under it, starting at the neck end. Place lemon and garlic in the cavity. Tie the legs together with kitchen string. Place carrots, celery and onion in a large broiler-safe pot. Place the chicken breast-side up on the vegetables and put the lid on.Roast the chicken for 1 hour. Increase oven temperature to broil. Uncover and broil until golden brown and a thermometer inserted in a thigh without touching bone registers 165 degrees F, 6 to 10 minutes.Transfer the chicken to a clean cutting board and let stand for 15 minutes before carving. Serve sprinkled with the remaining 1 tablespoon herbs and 1/2 teaspoon salt.TipsEquipment: Kitchen stringOriginally appeared: EatingWell Magazine, January/February 2019
Directions
Position rack in the bottom third of oven; preheat to 375 degrees F.Combine butter, 1 tablespoon herbs, 1/2 teaspoon salt and pepper in a small bowl. Remove giblets from chicken and reserve for another use. Loosen and lift the skin from the breast with your fingers and spread the butter mixture under it, starting at the neck end. Place lemon and garlic in the cavity. Tie the legs together with kitchen string. Place carrots, celery and onion in a large broiler-safe pot. Place the chicken breast-side up on the vegetables and put the lid on.Roast the chicken for 1 hour. Increase oven temperature to broil. Uncover and broil until golden brown and a thermometer inserted in a thigh without touching bone registers 165 degrees F, 6 to 10 minutes.Transfer the chicken to a clean cutting board and let stand for 15 minutes before carving. Serve sprinkled with the remaining 1 tablespoon herbs and 1/2 teaspoon salt.TipsEquipment: Kitchen string
Position rack in the bottom third of oven; preheat to 375 degrees F.
Combine butter, 1 tablespoon herbs, 1/2 teaspoon salt and pepper in a small bowl. Remove giblets from chicken and reserve for another use. Loosen and lift the skin from the breast with your fingers and spread the butter mixture under it, starting at the neck end. Place lemon and garlic in the cavity. Tie the legs together with kitchen string. Place carrots, celery and onion in a large broiler-safe pot. Place the chicken breast-side up on the vegetables and put the lid on.
Roast the chicken for 1 hour. Increase oven temperature to broil. Uncover and broil until golden brown and a thermometer inserted in a thigh without touching bone registers 165 degrees F, 6 to 10 minutes.
Transfer the chicken to a clean cutting board and let stand for 15 minutes before carving. Serve sprinkled with the remaining 1 tablespoon herbs and 1/2 teaspoon salt.
Tips
Equipment: Kitchen string
Originally appeared: EatingWell Magazine, January/February 2019
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Nutrition Facts(per serving)247Calories11gFat6gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
