Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Roast Chicken
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- Level: Easy
- Total: 1 hr 50 min
- Active: 15 min
- Yield: 6 to 8 servings (about 6 cups shredded)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 599
- Total Fat
- 43 g
- Saturated Fat
- 12 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 44 g
- Cholesterol
- 214 mg
- Sodium
- 869 mg
- Level: Easy
- Total: 1 hr 50 min
- Active: 15 min
- Yield: 6 to 8 servings (about 6 cups shredded)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 599
- Total Fat
- 43 g
- Saturated Fat
- 12 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 44 g
- Cholesterol
- 214 mg
- Sodium
- 869 mg
Ingredients
Directions
- Position a rack in the lowest part of the oven (remove the other racks); preheat to 450˚. Pat the chicken dry with paper towels. Season inside and out with salt and pepper, then stuff the garlic, shallot, thyme, rosemary and/or sage, bay leaves and lemon into the cavity.
- Heat a large ovenproof skillet over medium-high heat. Add the vegetable oil, then add the chicken, breast-side up, and cook until browned on the bottom, 4 to 5 minutes. Transfer the skillet to the oven and roast until the skin is golden brown and crisp and a thermometer inserted into the thigh registers 165˚, 1 hour 15 minutes to 1 hour 30 minutes.
- Transfer the chicken to a rack set on a rimmed baking sheet and let rest at least 20 minutes before carving and shredding.
