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How To Roast A Chicken

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Ingredients

Adjust Servings:
1 (6 lb) roasting chickens (about 6 lbs)
1 tablespoon unsalted butter
salt and pepper
1 lemon
3 large garlic cloves
4 sprigs fresh rosemary
2 medium onions, peeled and cut crosswise into 1/2-inch-thick slices

Nutritional information

1005
Calories
653 g
Calories From Fat
72.7 g
Total Fat
21.8 g
Saturated Fat
328.5 mg
Cholesterol
302.2 mg
Sodium
7.4 g
Carbs
1.4 g
Dietary Fiber
2.7 g
Sugars
76.3 g
Protein
515g
Serving Size

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How To Roast A Chicken

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    THANK YOU THANK YOU THANK YOU!! This was incredible. I had gotten an extremely cheap chicken from a friend of mine last year and just popped it in the freezer. I just remembered it now and figured might as well try. I did everything plus added a bit more extra seasoning and also added potatoes and carrots and a bit of bacon fat. Even being a normally dry old chicken, this chicken came out 4 star!

    • 110 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    How to Roast a Chicken, From Martha Stewart Living, THANK YOU THANK YOU THANK YOU!! This was incredible I had gotten an extremely cheap chicken from a friend of mine last year and just popped it in the freezer I just remembered it now and figured might as well try I did everything plus added a bit more extra seasoning and also added potatoes and carrots and a bit of bacon fat Even being a normally dry old chicken, this chicken came out 4 star!, WOW! This was fantastic My kids loved it and asked for seconds They also asked for leftovers the next night–that says something right there I also made this for friends and they said it was excellent The only change I made was with the rosemary; I didn’t have any fresh and our local supermarket doesn’t sell it So, I just threw in some dry rosemary Don’t know how much used, but it was enough to give a hint of rosemary I will definitely make this again FANTASTIC! UPDATE: Since I have been trying to eat healthier, I have made this without the butter and the salt and pepper It was just as good I drizzled the top with a little olive oil in place of the butter


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    Steps

    1
    Done

    Let the Chicken and Butter Stand at Room Temperature For 30 Minutes. Preheat Oven to 425. Remove Giblets from Chicken, Tuck Wing Tips Under the Body, and Generously Season the Cavity of the Chicken With Salt and Pepper.

    2
    Done

    Place the Palm of Your Hand on Top of Lemon and, Pressing Down, Roll It Back and Forth on a Work Surface Several Times. Pierce the Entire Surface of the Lemon With a Fork. Using the Side of a Large Knife, Gently Press on the Garlic Cloves to Open Slightly. Insert Lemon, Garlic, and Rosemary Into Chicken Cavity.

    3
    Done

    in the Center of a Heavy-Duty Roasting Pan, Arrange the Onion Slices in Two Rows, Letting the Slices and Rows Touch. Place the Chicken on Top. Tie the Chicken Legs Together With Kitchen Twine.

    4
    Done

    Spread the Softened Butter Over the Entire Surface of the Chicken and Season Generously With Salt and Pepper.

    5
    Done

    Roast Until Skin Is Crisp and Deep Golden Brown and Juices Run Clear When Chicken Is Pierced With a Fork, About 1 1/2 Hours. Insert an Instant-Read Thermometer Into the Breast, Then the Thigh. the Chicken Is Ready When the Breast or Thigh Reaches 165 Degrees. Garnish With Rosemary Sprigs.

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