Oven Roasted Chicken
A simple, roasted chicken is perfect for dinner any time of the year.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe
215
Calories
32g
Protein
2g
Carbs
8g
Fat
0g
Fiber
1g
Sugar
295mg
Sodium
Saturated Fat 2 g · Cholesterol 97 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
chicken, broiler/fryer
1 · thawed, if frozen
Italian dressing, low-fat
2 tablespoons · or olive oil
garlic salt
1 teaspoon
lemon, quartered
1 · or orange
Instructions
- 1
Wash hands with soap and water.
- 2
If chicken is frozen, thaw in the refrigerator 24 hours before cooking.
- 3
Place chicken on a pan or plate while thawing in the refrigerator.
- 4
Preheat oven to 375 degrees F.
- 5
Remove necks and giblets from chicken cavity, if present before cooking. Reserve for another use.
- 6
Place chicken, breast side up, in a roasting pan.
- 7
Brush chicken skin with Italian dressing and sprinkle with garlic salt.
- 8
Stuff lemon or orange into chicken cavity.
- 9
Roast 1 1/4 to 1 1/2 hours or until meat thermometer inserted into chicken thigh registers 165 degrees F.
- 10
Let chicken set for 15 minutes after removing from the oven before carving.
Source: USDA MyPlate Kitchen · University of Illinois Extension Illinois Nutrition Education Program
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