Recipe from Parents
1 4 - 5 pound whole chicken
1 teaspoon olive oil
1/4 teaspoon kosher salt and freshly ground black pepper
Roast, uncovered, for 30 minutes. If chicken is browning to fast, cover loosely with foil. Roast another 30 to 40 minutes or until an instant-read thermometer registers 170 degrees F. in the breast or 180 degrees F. in the thigh.
Remove chicken from oven and let stand 10 minutes.
Per Serving: cal. (kcal) 178, Fat, total (g) 5, chol. (mg) 101, sat. fat (g) 1, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, pro. (g) 31, vit. A (IU) 49, vit. C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 9, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 8, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 170, Potassium (mg) 267, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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