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Whole Roast Chicken

Microwaverina's picture
  Roasting chicken 3 Pound (1.5 Kilogram)
  Clear honey 30 Milliliter (2 Tablespoon)
  Soy sauce 15 Milliliter (1 Tablespoon)
  Paprika 5 Milliliter (1 Teaspoon)
  Melted butter 1 Ounce (2 Tablespoon, 25 Gram)

Mix together the honey, soy sauce and paprika. Brush the chicken with the sauce. Protect the wing tips and drumsticks with foil.
Place the chicken, breast down, on a roasting rack and cover with the lid or a pierced roasting bag closed with a non-metallic tie.
Calculate the cooking time at 9 minutes per pound. Halfway through, turn the chicken, breast up, and brush with butter. Protect the breast bone with a strip of foil. Drain off any accumulated juices from the dish and cook for the remainder of the calculated cooking time.
With a sharp knife, pierce the inside thigh joint and check that the juices run clear. If they are pink, return the chicken to the oven and cook a little longer, checking at regular intervals.
When completely cooked, remove from the roasting rack and cover lightly with foil. Let it stand for 15 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3256 Calories from Fat 2153

% Daily Value*

Total Fat 239 g368.2%

Saturated Fat 76.3 g381.5%

Trans Fat 0 g

Cholesterol 1054.3 mg351.4%

Sodium 1776.8 mg74%

Total Carbohydrates 29 g9.6%

Dietary Fiber 2 g8.2%

Sugars 25.4 g

Protein 235 g470.5%

Vitamin A 102.6% Vitamin C 6.2%

Calcium 15.6% Iron 85.3%

*Based on a 2000 Calorie diet

Whole Roast Chicken Recipe