Perfect Roast Chicken

Gluten Free
Dairy Free
Health score
8%
Perfect Roast Chicken
10 min.
4
433kcal

Suggestions


Welcome to the ultimate guide for creating the Perfect Roast Chicken, a dish that promises to be the star of your dining table! Whether you're hosting a family gathering or simply enjoying a cozy dinner at home, this gluten-free and dairy-free recipe is sure to impress. With its golden, crispy skin and succulent, juicy meat, this roast chicken is not just a meal; it's an experience that brings warmth and comfort to any occasion.

Imagine the aroma of fresh rosemary or thyme wafting through your kitchen as the chicken roasts to perfection. The combination of garlic and lemon stuffed inside the bird infuses it with a delightful flavor that will have your guests asking for seconds. Plus, with a preparation time of just 10 minutes, you can spend less time in the kitchen and more time enjoying the company of your loved ones.

This dish is not only delicious but also nutritious, with a caloric breakdown that highlights its protein-rich content. Perfect for lunch, dinner, or any main course, the Perfect Roast Chicken is versatile enough to pair with a variety of sides, making it a fantastic choice for any meal. So, roll up your sleeves and get ready to impress with this simple yet elegant recipe that will leave everyone raving about your culinary skills!

Ingredients

  • servings pepper black freshly ground
  • pound chicken 
  • bunch rosemary leaves fresh
  • head garlic 
  • servings kosher salt 
  •  optional: lemon 
  • tablespoons olive oil 

Equipment

  • oven
  • roasting pan
  • kitchen thermometer

Directions

  1. Heat oven to 400 F.
  2. Remove the giblets and neck from the cavity; freeze or refrigerate for use another time.
  3. Cut the garlic crosswise in half and separate into cloves.
  4. Cut the lemon into 1-inch chunks.
  5. Stuff the chicken with the garlic and lemon. Tie the legs together. Twist the wings under the back so the neck skin is pinned in place. Rub the skin with the olive oil and sprinkle with salt and pepper.
  6. Place in a roasting pan.
  7. Roast for 1 hour, 15 minutes, checking the temperature with an instant-read thermometer. The chicken is ready when the breast meat registers 160 F and the juice runs clear when the meat is pricked with a fork.
  8. Remove from the oven and let stand 10 minutes.
  9. Remove from the roasting pan and pour the pan drippings into a cup. Skim off and discard the fat that comes to the top. Carve the chicken and serve with the pan juices.

Nutrition Facts

Calories433kcal
Protein28.92%
Fat66.34%
Carbs4.74%

Properties

Glycemic Index
21.88
Glycemic Load
1.11
Inflammation Score
-5
Nutrition Score
13.736521627592%

Flavonoids

Eriodictyol
5.77mg
Hesperetin
7.53mg
Naringenin
0.4mg
Apigenin
0.01mg
Luteolin
0.54mg
Kaempferol
0.03mg
Myricetin
0.25mg
Quercetin
0.43mg

Nutrients percent of daily need

Calories:432.78kcal
21.64%
Fat:31.77g
48.88%
Saturated Fat:8.05g
50.32%
Carbohydrates:5.1g
1.7%
Net Carbohydrates:4.04g
1.47%
Sugar:0.75g
0.83%
Cholesterol:122.47mg
40.82%
Sodium:310.25mg
13.49%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:31.16g
62.32%
Vitamin B3:11.19mg
55.96%
Selenium:24.62µg
35.17%
Vitamin B6:0.68mg
34.18%
Phosphorus:255.89mg
25.59%
Vitamin C:19.32mg
23.42%
Vitamin B5:1.59mg
15.88%
Zinc:2.25mg
14.98%
Vitamin B2:0.21mg
12.4%
Potassium:382.07mg
10.92%
Iron:1.87mg
10.38%
Vitamin E:1.54mg
10.3%
Magnesium:37.65mg
9.41%
Manganese:0.18mg
8.95%
Vitamin B12:0.51µg
8.44%
Vitamin B1:0.12mg
8.22%
Vitamin K:6.95µg
6.62%
Copper:0.11mg
5.69%
Vitamin A:264.97IU
5.3%
Fiber:1.07g
4.28%
Calcium:41.46mg
4.15%
Folate:14.08µg
3.52%
Vitamin D:0.33µg
2.18%
Source:My Recipes
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