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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.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	73.1

Total Carbs	0.8 g

Dietary Fiber	0.3 g

Sugars	0.0 g

Total Fat	6.4 g

Saturated Fat	1.8 g

Unsaturated Fat	1.3 g

Potassium	20.3 mg

Protein	2.8 g

Sodium	361.4 mg

Dietary Exchanges 6.4 Fat, 0.4 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each whole chicken, raw 2.0
2 tbsp salt and pepper

Directions

Preheat oven to 425 degrees.
Take out giblets from chicken and discard. Pull off and discard lumps of fat. Rinse bird well inside and out, pat dry.
Season chicken with salt and pepper. Lay bird on a V shaped rack in a roasting pan.
Bake chicken 1 1/4 to 1 3/4 hours or until a meat thermometer reads at least 170 degrees.
Place a carving fork into body cavity, piercing carcass, lift bird and tilt to drain juices into pan.
Lay chicken on a rimmed platter and let rest in a warm place about 15 minutes.
In the mean time, skim and throw away fat from pan.
Mix juices to release browned bits and pour through a fine chinois into a small bowl.
Slice chicken and spoon juices over chicken. Add salt and pepper to taste.