Basic Whole Roast Chicken

5.0

(2)

1 Review

This roasted chicken recipe may be the most useful recipe you'll ever find. It's a meal on its own or the start of any recipe that calls for cooked chicken—perfect for meal-prepping lunches or dinners to have throughout the week.

Robin Bashinsky

Updated on April 18, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Prep Time:

15 mins

Additional Time:

1 hr 20 mins

Total Time:

1 hr 35 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Low-Carb Nut-Free Healthy Aging Healthy Immunity Soy-Free High-Protein Egg-Free Gluten-Free Low-Calorie

Jump to Nutrition Facts

Cook Mode (Keep screen awake)

Ingredients

2 tablespoons unsalted butter, softened
2 tablespoons chopped fresh herbs, such as sage, rosemary and/or thyme, divided
1 teaspoon kosher salt, divided
¾ teaspoon ground pepper
1 (4 to 5 pound) whole chicken
1 small lemon, halved crosswise
1 medium head garlic, halved crosswise
3 medium carrots, cut into 3-inch pieces
3 stalks celery, cut into 3-inch pieces
1 large onion, thinly sliced

Directions

Position rack in the bottom third of oven; preheat to 375 degrees F.
Combine butter, 1 tablespoon herbs, 1/2 teaspoon salt and pepper in a small bowl. Remove giblets from chicken and reserve for another use. Loosen and lift the skin from the breast with your fingers and spread the butter mixture under it, starting at the neck end. Place lemon and garlic in the cavity. Tie the legs together with kitchen string. Place carrots, celery and onion in a large broiler-safe pot. Place the chicken breast-side up on the vegetables and put the lid on.
Roast the chicken for 1 hour. Increase oven temperature to broil. Uncover and broil until golden brown and a thermometer inserted in a thigh without touching bone registers 165 degrees F, 6 to 10 minutes.
Transfer the chicken to a clean cutting board and let stand for 15 minutes before carving. Serve sprinkled with the remaining 1 tablespoon herbs and 1/2 teaspoon salt.

Tips

Equipment: Kitchen string

Originally appeared: EatingWell Magazine, January/February 2019

Nutrition Facts (per serving)

247	Calories
11g	Fat
6g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 3 1/2 ounces (without skin)
Calories 247
% Daily Value *
Total Carbohydrate 6g	2%
Dietary Fiber 2g	6%
Total Sugars 3g
Protein 29g	58%
Total Fat 11g	14%
Saturated Fat 4g	22%
Cholesterol 97mg	32%
Vitamin A 5383IU	108%
Vitamin C 5mg	5%
Folate 24mcg	6%
Sodium 443mg	19%
Calcium 44mg	3%
Iron 2mg	8%
Magnesium 34mg	8%
Potassium 433mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Basic Whole Roast Chicken

Ingredients

Directions

Tips

Nutrition Facts (per serving)

Related Articles