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Weeknight Roast Chicken
Servings
6
Prep Time
5 minutes
Cook Time
190 minutes
Ingredients
- 1 3 pound whole chicken
- 2 1/4 teaspoons kosher salt
- 5 sprigs rosemary
- 1/2 bunch of thyme
- 1 lemon (halved)
- 10 pumps PAM extra virgin olive oil Spray Pump
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Season the chicken inside and out with the salt. Fill the cavity with the rosemary, thyme and both halves of the lemon. Tie the legs together crossing the ankles. Mist the outside of the chicken with the PAM cooking spray pump and season the outside with the black pepper.
- Place the chicken in an oven proof skillet or roasting pan. Roast in the preheated oven for 1 hour and 10 minutes, rotating half way through, until an instant read thermometer inserted in the thickest part of the thigh comes out at 160 degrees F. Allow the chicken to rest for 15 minutes before carving. Serve with any pan juices at the bottom of the pan.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 27 grams
- Protein
- 17 grams
- Fat
- 12 grams
- Saturated Fat
- 6 grams
- Cholestrol
- 29 milligrams
- Sodium
- 337 milligrams
- Fiber
- 5 grams
- Sugar
- 3 grams
1 comment
weeknight roast chicken ! i made the chicken for dinner and i thought this was a awesome recipe for chicken it taste great and it was awesome i made it for the family next door and they even said it was awesome !