ROAST CHICKEN NUTRITIONAL INFORMATION RECIPES

THE BEST ROASTED CHICKEN RECIPE | ALLRECIPES

The Best Roasted Chicken Recipe | Allrecipes image

This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.

Provided by Patricia Feeney Monson

Categories Meat and Poultry Chicken Whole Chicken Recipes

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

¼ cup butter, softened
4 cloves garlic, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 lemon, zested and halved
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 whole chicken
1 tablespoon olive oil

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

Nutrition Facts : Calories 380.8 calories, CarbohydrateContent 3 g, CholesterolContent 117.4 mg, FatContent 27.1 g, FiberContent 1.1 g, ProteinContent 31.1 g, SaturatedFatContent 10 g, SodiumContent 536.5 mg

PERFECT ROAST CHICKEN RECIPE | ALLRECIPES

Perfect Roast Chicken Recipe | Allrecipes image

Want a roasted chicken that is juicy inside without the use of a baking bag or flour? Then this recipe is perfect. It is quick and easy to prepare. The picture shown does display a chicken that was cooked in a bag, but the chicken was also roasted with vegetables and needed the bag to immerse the vegetables in the chicken flavor. I still guarantee a juicy chicken without the use of a bag each and every time.

Provided by jenmat

Categories Meat and Poultry Chicken Whole Chicken Recipes

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 1 whole roasted chicken

Number Of Ingredients 7

Ingredients

1 (4 pound) whole chicken
1 cup margarine, softened
1 tablespoon garlic salt
1 teaspoon coarsely ground black pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1 pinch dried rosemary

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Rinse and pat chicken thoroughly dry with paper towels. Mix margarine, garlic salt, black pepper, thyme, parsley, and rosemary in a bowl and rub the outside of the chicken thoroughly with the margarine mixture. Place any remaining margarine mixture into the cavity of the chicken. Place chicken into a glass baking dish.
Bake chicken in the preheated oven until browned and the juices run clear, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 650.4 calories, CarbohydrateContent 1.2 g, CholesterolContent 129.3 mg, FatContent 52.8 g, FiberContent 0.3 g, ProteinContent 41.3 g, SaturatedFatContent 11.6 g, SodiumContent 1381.5 mg, SugarContent 0.3 g

More about "roast chicken nutritional information recipes"

ROAST CHICKEN RECIPE BY TASTY

Here's what you need: whole chicken, kosher salt, freshly ground black pepper
From tasty.co
Reviews 90
Calories 958 calories per serving

Enjoy!

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PERFECT ROAST CHICKEN RECIPE | ALLRECIPES

Want a roasted chicken that is juicy inside without the use of a baking bag or flour? Then this recipe is perfect. It is quick and easy to prepare. The picture shown does display a chicken that was cooked in a bag, but the chicken was also roasted with vegetables and needed the bag to immerse the vegetables in the chicken flavor. I still guarantee a juicy chicken without the use of a bag each and every time.
From allrecipes.com
Reviews 4.8
Total Time 2 hours 15 minutes
Category Meat and Poultry, Chicken, Whole Chicken Recipes
Calories 650.4 calories per serving

Bake chicken in the preheated oven until browned and the juices run clear, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C).

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ROAST CHICKEN AND VEGETABLES RECIPE | ALLRECIPES

An easy-to-prepare one-dish recipe. A combination of blue ribbon recipes I've found all over the internet and fused together. Feel free to substitute a bit here and there to make it your own.
From allrecipes.com
Reviews 4.7
Total Time 2 hours 25 minutes
Category Meat and Poultry, Chicken, Whole Chicken Recipes
Calories 753.5 calories per serving

Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

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ROAST CHICKEN & TRIMMINGS | CHICKEN RECIPES - JAMIE OLIVER

This is a great showstopper dish. By swapping classic roast potatoes for roasted vegetable chips, I’ve added a healthy dimension, but it still tastes just as delicious. Remember to buy higher-welfare chicken – they taste miles better than standard chickens and they’ve had a much happier life too.
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/GlutenFreeDiet
Calories 571 calories per serving

1. Preheat the oven to 200°C/400ºF/gas 6. Soak 24 wooden skewers in a bowl of cold water. Finely grate the zest from the lemon and mix with the softened butter. Put half the thyme sprigs to one side, and pick the leaves off the remaining sprigs. Mix the thyme leaves with the lemony butter and season with salt and pepper.
2. Place the chicken in a roasting tray and rub all over with the flavoured butter. Drizzle with a good lug of olive oil. Slice the lemon in half and, with the thyme sprigs, stuff into the cavity of the chicken. Add the garlic to the tray and roast in the oven for 1 hour and 15 minutes or until the chicken is cooked and golden brown (when pierced with a knife, the juices should run clear).
3. Meanwhile, cut the root vegetables into large, even-sized chips. Parboil the potatoes and carrots for 6 minutes in salted, boiling water and, after 3 minutes, add the sweet potatoes. Drain in a colander and allow to steam dry for a few minutes. Spread the chips on a baking sheet in a single layer, drizzle with a little olive oil and lightly season with salt. Toss lightly and, when the chicken has been in the oven for half an hour, slide in the baking sheet so the chicken and vegetables can roast together for the final 45 minutes.
4. Lay out your bacon rashers and glide over them with the back of your knife to stretch them a little – this will prevent them from shrinking when they cook. Wrap each chipolata with a bacon rasher, then thread 2 chipolatas on to each skewer in little U-shapes. After the chicken has had 45 minutes in the oven, take it out and arrange the sausage skewers around it. Place it back in the oven for another 30 minutes until the chicken is golden brown and cooked and the sausages are crispy and sticky.
5. Leave the chicken to rest for 10 minutes, then place it in a large dish and arrange the root vegetable chips and sausage skewers around it. It’s lovely served with steamed green broccoli and peas – delicious.
6. You can make a quick one by skimming off the fat in the roasting tray, then placing the tray on the hob. Stir in a couple of tablespoons of flour and some stock until thickened, and strain through a sieve.

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ROAST CHICKEN RECIPES | BBC GOOD FOOD

Inventive recipes that give whole roast chicken some serious perk, from flavour additions to all-in-one roasts and ideas for sides.
From bbcgoodfood.com

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PAN-ROASTED CHICKEN AND VEGETABLES RECIPE: HOW TO MAKE IT

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It’s unbelievably easy! —Sherri Melotik, Oak Creek, Wisconsin
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Dinner
Calories 357 calories per serving

Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

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ROASTED HERB CHICKEN AND POTATOES RECIPE | ALLRECIPES

Arrange the potatoes, onions, and whole chicken in a pan, season with a piquant Kikkoman Soy Sauce mixture, and let the oven do the rest!
From allrecipes.com
Reviews 4.7
Category Trusted Brands: Recipes and Tips, Kikkoman

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