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5
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Roast Chicken
Enjoy a classic roast chicken, perfectly seasoned and roasted to a golden finish. It's easy, delicious and perfect for any occasion.
Course
dinner
Cuisine
international
Keyword
fresh herbs, whole chicken
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
1
hour
hour
45
minutes
minutes
Servings
6
Calories
1669
kcal
Author
Corrie
Ingredients
1
whole chicken
about 1.5 kg
2
tablespoons
salt
Black pepper to taste
1
lemon
A small bunch of fresh herbs
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with a paper towel.
Season the chicken all over with salt and pepper.
Stuff the chicken cavity with the lemon (cut in halves) and fresh herbs.
Place the chicken on a roasting rack in a roasting pan.
Roast the chicken in the preheated oven for about 1.5 hours or until the internal temperature reaches 165°F (74°C).
Let the chicken rest for 15 minutes before carving and serving.
Notes
Always remember to preheat your oven. This ensures that the chicken cooks evenly.
Make sure to pat dry the chicken skin with a paper towel before seasoning. This helps achieve a crispier skin.
Don't forget to rest the chicken after it comes out of the oven. This allows the juices to redistribute throughout the bird.
Use a meat thermometer to check for doneness. The chicken is done when it reaches an internal temperature of 165°F (74°C).
To get a more golden skin, you can baste the chicken with its own juices a couple of times during roasting.
Nutrition
Calories:
1669
kcal
|
Carbohydrates:
10
g
|
Protein:
143
g
|
Fat:
115
g
|
Saturated Fat:
33
g
|
Polyunsaturated Fat:
25
g
|
Monounsaturated Fat:
48
g
|
Trans Fat:
1
g
|
Cholesterol:
571
mg
|
Sodium:
14488
mg
|
Potassium:
1592
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
1090
IU
|
Vitamin C:
69
mg
|
Calcium:
121
mg
|
Iron:
8
mg