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Herbed Roast Chicken

  Chicken 3 Pound (7 Pieces)
  Carrots 2 , sliced
  Thyme 1 Tablespoon
  Salt To Taste
  Butter 1 Tablespoon
  Bacon slices 3
  Paprika 1 Tablespoon
  Beef bouillon 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)
  Lemon 1 , juiced

Prepare chicken for baking.
Combine carrots, 1 tea spoon thyme, 1/2 teaspoon salt and 1 tablespoon butter; stuff chicken with carrot mixture.
Tie legs and wings to body; place in shallow roasting pan.
Place bacon over breast.
Dot chicken with butter; sprinkle with salt, paprika and thyme.
Bake at 450 degrees for 15 minutes or until lightly browned.
Reduce oven temperature to 350 degrees; bake for 1 hour and 45 minutes longer.
Mix bouillon and water; spoon over chicken every 15 minutes while baking.
Place chicken on hot platter.
Add lemon juice to drippings.
Scrape up browned bits in pan, stirring well.
Heat; season to taste.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2795 Calories from Fat 1511

% Daily Value*

Total Fat 168 g258.7%

Saturated Fat 52.2 g260.8%

Trans Fat 0 g

Cholesterol 949.1 mg316.4%

Sodium 1853.6 mg77.2%

Total Carbohydrates 30 g10%

Dietary Fiber 13.9 g55.4%

Sugars 7.3 g

Protein 284 g567.1%

Vitamin A 614.9% Vitamin C 144.2%

Calcium 32.4% Iron 99.4%

*Based on a 2000 Calorie diet

Herbed Roast Chicken Recipe