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Basic Roast Chicken

Source: Cooking at a Glance - Chicken
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  5 Minutes
Total Time:  1 Hour 40 Minutes
  Makes 6 servings
One 3 to 31/2-pound whole broiler-fryer chicken
vegetable oil or melted butter
1 1/2 tablespoons mixed dried herbs, such as sage, thyme, oregano, and rosemary
Preheat oven to 375 degrees F. Rinse chicken, then pat dry. Tie legs together. Skewer neck skin to back; twist wings under the back. Brush bird with oil or butter; sprinkle with herb, salt and pepper. Place bird, breast-side up, on a rack in a roasting pan.

Roast until meat thermometer inserted into innermost part of thigh registers 180 degrees F, and juices run clear, spooning drippings over bird occasionally, about 1 hour 20 minutes. Tent chicken with foil. Let stand 15 minutes before carving.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 153
Fat. Total: 6g
Protein: 24g
Cholesterol: 77mg
Sodium: 85mg
% Cal. from Fat: 35%
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Elizabeth, NY Reviewed: 02/23/2010
Basic Chicken upgrade
I can't argue with simplicity when it comes to chicken, and I tend to keep my preparation simple as well. I do, however, put a quartered onion and a couple of bay leaves in the cavity. The additional flavor these additions impart to the meat is wonderful.
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