Roast Chicken

Add a side of greens or even a bowl of soup to make this meal even better.

November 19, 2012

Serves: 2
Prep:  10min
Cook:  2hr 10min
Total:   2hr 35min

  • 7 lb roasting chicken
  • 1/2 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/2 lemon, quartered
  • 4 cloves garlic, peeled and split in half




1. Preheat oven to 450°F. Season the inside and outside of chicken with salt, garlic powder, and pepper. Squeeze the juice from all lemon pieces into the cavity. Stuff cavity with garlic cloves and lemon pieces, then place chicken, breast side up, on a rack in a large roasting pan.

2. Roast chicken at 450°F for 10 minutes, then reduce heat to 350°F and continue roasting for 2 hours or until a meat thermometer inserted at the inner thigh reaches 165°F.

3. Remove chicken from oven and let it rest for 15 minutes before slicing. Cut 6 small slices of breast meat, remove skin, and serve (3 slices per person). After remaining chicken has cooled, remove and discard the skin, then wrap the meat and refrigerate until needed for other recipes.

Recipe Notes:

Try this meal with a side of greens or even a bowl of soup.

Nutritional Facts per serving

Calories                   148.7 cal
Fat                           3.3 g
Saturated fat            0.7 g
Cholesterol              81.7 mg
Sodium                    628.6 mg
Carbohydrates         0.7 g
Total sugars             0 g
Dietary fiber             0.1 g
Protein                     27.2 g


Healthy Recipe Courtesy of Rodale Recipe Finder

Photo: Con Poulos