Keatons Weeknight Dinner
Healthy Roasted Chicken
6 servings
servings10 minutes
active time1 hour 50 minutes
total timeIngredients
5 lb whole roasting chicken
2 cups carrots (quartered)
1 cup onion (quartered (one medium onion)
1 cup celery (quartered)
1 lemon (sliced in segments)
2 garlic cloves
2-4 sprigs fresh thyme
2-4 sprigs fresh rosemary
1/2 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon olive oil
1 cup chicken stock
Directions
Preheat oven to 425.
Pat chicken dry, and place in a baking dish or roasting pan. Remove any giblets or organs from the center of the chicken. Discard or set aside and use for chicken bone broth.
Stuff the chicken with carrots, onion, garlic, celery, lemon and herbs. Leave extra vegetables and lemon around the chicken in the dish.
Tie the chicken legs together with kitchen string/twine(you don't have to do this but it helps create a more evenly cooked chicken as the breast, legs, thighs all cook differently). Pour chicken stock into base of the baking dish.
Drizzle the chicken with olive oil and rub the oil all over the skin of the chicken. Sprinkle with salt and pepper.
Bake the chicken uncovered for 1 hour.
After an hour, cover the chicken with foil and bake for an additional 15-30 minutes. You can also baste the chicken with the drippings.
Use a meat thermometer to check internal temperature - it should be 165. Allow the chicken to rest for 10 minutes. Slice + enjoy!
Nutrition
Serving Size
5 oz chicken (estimated.
Calories
439 kcal
Total Fat
11 g
Saturated Fat
7 g
Unsaturated Fat
16 g
Trans Fat
1 g
Cholesterol
136 mg
Sodium
351 mg
Total Carbohydrate
7 g
Dietary Fiber
2 g
Total Sugars
3 g
Protein
34 g
6 servings
servings10 minutes
active time1 hour 50 minutes
total time