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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
RECIPE INGREDIENTS
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
DIRECTIONS
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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