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Herb and Lemon Roasted Chicken

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There is nothing like roasting a whole bird. It’s easy, everyone gets to enjoy their favorite part of the bird and the leftovers can be made into soup and stock.

Further Food Nutritionist Commentary:

Roasting a whole chicken is a favorite trick of mine to ensure my refrigerator and freezer are stocked with good, nourishing food for myself and my family. A great source of high-quality lean protein and several of the B vitamins, including B6, chicken also provides phosphorous, selenium, and smaller amounts of iron, magnesium and potassium. Chicken is always a healthy choice, and this flavor-packed recipe is one you'll keep coming back to!

Note: To cut down on extra calories and fat, remove the skin before eating.

By Heather Goesch, MPH, RDN, LDN

Herb and Lemon Roasted Chicken

  • Prep Time:10 minutes
  • Cook Time:90 minutes
  • Servings: 4

Ingredients

whole chicken (about 4 lbs)
7 garlic cloves (3 minced, reserve rest)
1 lemon (halved)
1 onion (quartered)
1 bunch rosemary (chop 1 tablespoon, reserve sprigs)
1 bunch thyme (chop 1 tablespoon, reserve spring)
2 tablespoons olive oil
salt (to coat)
pepper (to coat)

Instructions

  1. Remove giblet and trim access fat.
  2. Thoroughly dry the chicken.
  3. Set chicken in iron skillet or roasting pan.
  4. Mix chopped rosemary, thyme, minced garlic and olive oil (“herb mix”).
  5. Season chicken generously with salt and pepper.
  6. Coat outside of chicken with herb mix, and the breasts underneath the skin.
  7. Stuff chicken with lemon, garlic, onion and rosemary and thyme sprigs.
  8. Roast chicken at 400 degrees F for 70-80 minutes, until the internal temperature reaches 165 degrees (***if you want crispy skin, raise temperature to 450 degrees during the last 10 minutes of baking).
  9. Let chicken rest for 10 minutes before slicing. Enjoy!
Remove giblet and trim access fat. Thoroughly dry the chicken. Set chicken in iron skillet or roasting pan. Mix chopped rosemary, thyme, minced garlic and olive oil (“herb mix”). Season chicken generously with salt and pepper. Coat outside of chicken with herb mix, and the breasts underneath the skin. Stuff chicken with lemon, garlic, onion and rosemary and thyme sprigs. Roast chicken at 400 degrees F for 70-80 minutes, until the internal temperature reaches 165 degrees (***if you want crispy skin, raise temperature to 450 degrees during the last 10 minutes of baking). Let chicken rest for 10 minutes before slicing. Enjoy!

Nutrition Information

Per Serving:  Calories: 316; Total Fat: 23g; Saturated Fat: 6g; Monounsaturated Fat: 12g; Polyunsaturated Fat: 4g; Cholesterol: 73mg; Sodium: 221mg; Potassium: 355mg; Carbohydrate: 9g; Fiber: 2g; Sugar: 2g; Protein: 18g


Nutrition Bonus:  Vit C: 20%; Iron: 19% 

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One thought on “Herb and Lemon Roasted Chicken

  1. Emilie Josephine

    Nice! I don’t eat chicken so I’m going to try this with salmon and a shorter cooking time. Wish me luck!

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