Easy Roast Chicken
This Easy Roast Chicken is perfect in it's simplicity! Once you learn how to make this, you can feed yourself and your family for years to come! Use the leftovers for all kinds of recipes!
Servings 6
Calories 287kcal
Ingredients
- 1 5-6 pound Whole Chicken
- 1 bunch fresh Rosemary
- 2 lemons quartered
- 2 yellow onions peeled and quartered
- 6 whole carrots - peeled
- 5 cloves garlic - peeled and left whole
- Olive oil
- Salt and Pepper
Instructions
- Preheat oven to 400 degrees.
- Line a roasting pan with foil for easy clean up if desired (I always desire this!).
- Remove giblets from cavity of chicken along with any excess fat and discard.
- Rinse inside and out and pat dry with paper towels.
- Rub skin with olive oil.
- Salt and pepper inside and out.
- Stuff cavity with rosemary, lemons and garlic.
- Tie legs and tuck in wings of chicken.
- Stack vegetables on roasting pan and set chicken on top.
- Roast for about 1 to 1 1/2 hours until meat thermometer (placed between thigh and breast) reads 165 degrees.
- Remove from oven and let rest 15 minutes before carving.
- Serve with roasted vegetables.
Nutrition
Calories: 287kcal | Carbohydrates: 13g | Protein: 21g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 120mg | Potassium: 514mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10345IU | Vitamin C: 27.9mg | Calcium: 54mg | Iron: 1.5mg