Roasting chicken with a delicious crust of herbs, salt and pepper gurantees an irresistible dinner dish. Serve alongside roasted veggies for a simple meal.
Special Diets:
Method
Preheat the oven to 425°F. Pat chicken dry.
Rub with oil and sprinkle with salt, pepper and chopped herbs on all sides and inside.
Place on a roasting rack in a roasting pan, breast side up.
Place onion quarters inside the cavity.
Tie legs together with kitchen twine to help the chicken keep its shape and cook more evenly. Roast 25 to 30 minutes.
Remove from the oven and baste with juices in the pan.
Return to oven, reduce the oven temperature to 375°F and roast another 30 to 40 minutes, basting once or twice, until juices run clear when a knife is pierced into thigh (avoid touching the bone) or a meat thermometer reaches 165°F.
Loosely tent with foil and let rest 10 minutes before carving.
Nutritional Info
Serving Size
Calories
370
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.