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dietary

Carb Safe
≤ 30g
Low Carb
≤ 15g
Very Low Carb
≤ 3g
Low Cholesterol
≤ 60mg (main dish)
≤ 20mg (all others)
Low Calorie
≤ 360 calories (main dish)
≤ 120 calories (all others)
Low Saturated Fat
≤ 3g (main dish)
≤ 1g (all others)

total time

≤ 10 minutes ≤ 20 minutes ≤ 30 minutes

Difficulty

Easy Intermediate Difficult

Classic Roast Chicken
 
Source: dLife

A basic and classic moist roasted chicken.

Rating:
Prep Time: 10 minutes
Cook Time: 105 minutes
Difficulty: EASY

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 73.1
Total Carbs 0.8 g
Dietary Fiber 0.3 g
Sugars 0 g
Total Fat 6.4 g
Saturated Fat 1.8 g
Unsaturated Fat 4.6 g
Potassium 20.3 mg
Protein 2.8 g
Sodium 361.4 mg
Dietary Exchanges
1 Fat, 1/2 Meat
See the Detailed Nutritional Analysis
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Servings
Ingredients
1 whole chicken, raw (6 to 8 lb.)
2 tbsp salt and pepper


Directions
1 Preheat oven to 425 degrees.
2 Take out giblets from chicken and discard. Pull off and discard lumps of fat. Rinse bird well inside and out, pat dry.
3 Season chicken with salt and pepper. Lay bird on a V shaped rack in a roasting pan.
4 Bake chicken 1 1/4 to 1 3/4 hours or until a meat thermometer reads at least 170 degrees.
5 Place a carving fork into body cavity, piercing carcass, lift bird and tilt to drain juices into pan.
6 Lay chicken on a rimmed platter and let rest in a warm place about 15 minutes.
7 In the mean time, skim and throw away fat from pan.
8 Mix juices to release browned bits and pour through a fine chinois into a small bowl.
9 Slice chicken and spoon juices over chicken. Add salt and pepper to taste.
Additional Information
If drippings start to smoke, tilt pan, skim fat and discard; then add about 1/4 cup water. Consider this basic recipe a blank palette on which to layer flavors--herbs under the skin and in the body cavity, other seasonings with the salt and pepper over the skin, or embellishments to the pan juices afterward.


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