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Roasted Chicken

creative.chef's picture
  Roaster chicken 1 (Whole)
  Garlic 2 Clove (10 gm), finely chopped or pressed
  Black pepper 1⁄4 Teaspoon
  Kosher salt 1 1⁄2 Teaspoon

1. Preheat oven to 450° F.
2. Remove the giblets and neck from the chicken cavity; set them aside and refrigerate them if you are going to make stock, or add them to the roasting pan if you are going to make gravy; if neither, discard.
3. Rinse the chicken in several changes of cold water and pat dry.
4. Rub the skin and flesh with the garlic, black pepper, and, if desired, kosher salt (to make skin very crispy). Place on a roasting rack in a pan.
5. Cook for approximately 70 minutes (10 minutes per pound) or until internal temperature reaches 160° F.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2808 Calories from Fat 1499

% Daily Value*

Total Fat 166 g255.6%

Saturated Fat 47.4 g237.1%

Trans Fat 0 g

Cholesterol 1005 mg335%

Sodium 3816.7 mg159%

Total Carbohydrates 4 g1.4%

Dietary Fiber 0.54 g2.2%

Sugars 0.1 g

Protein 305 g609.6%

Vitamin A 29.8% Vitamin C 5.6%

Calcium 18.9% Iron 68.8%

*Based on a 2000 Calorie diet

Roasted Chicken Recipe