Roasted Chicken
Serving Size: 1
Time of Preparation: 40 minutes
Ingredients:
- Chicken 200 g
- Olive Oil 10 g
- Garlic cloves minced 3
- Salt to taste
- Dried Basil 2 g
- Dried thyme 2 g
- Black Pepper 2 g
- Lemon 10 ml
- Rosemary sprigs 3 Strands
- Garlic Cloves 4
Method:
- Preheat the oven to 450°F.
- Remove giblets from inside of the chicken’s cavity.
- Thoroughly dry the chicken with paper towels.
- Place chicken, breast side UP, on a rack set over a shallow roasting pan or jelly roll pan.
- Brush chicken with melted oil.
- Sprinkle or rub minced garlic all over the chicken.
- In a small bowl combine salt, basil, thyme, and lemon pepper; rub onto the chicken.
- Add some salt to the inside of the cavity and fill the cavity with lemon slices, rosemary, and garlic cloves.
- Tie the legs together with kitchen twine, and tuck the wings under the body of the chicken.
- Roast, uncovered, for 10 minutes.
- Reduce oven temperature to 350°F and continue to cook until done; about 1 more hour and 10 minutes, or until internal temperature of chicken reaches 165°F.
- Remove from the oven and baste the chicken with the juices.
- Let rest for about 15 to 20 minutes before cutting.
Nutrition Value:
Energy: 395.5 Kcal
Protein: 40.2 g
Carbohydrates: 0.1 g
Fat: 26.2 g