Simple Roast Chicken with Chestnut Breading
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 559
- Total Fat
- 34
- Saturated Fat
- 11
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 30
- Cholesterol
- 116
- Sodium
- 700
- Total: 1 hr 15 min (includes resting time)
- Active: 15 min
Ingredients
1 cup chestnuts, shelled and roughly chopped
1 loaf day-old baguette, torn into large pieces
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh savory
2 teaspoons chopped fresh rosemary
4 tablespoons unsalted butter, at room temperature
2 lemons, cut into halves and juiced
2 lemons, cut into halves and juiced
One 3- to 4-pound whole chicken, trimmed of excess fat
Directions
- Preheat the oven to 475 degrees F.
- Place the chestnuts and torn baguette into a 9-by-13-inch baking dish and drizzle with the olive oil. Sprinkle the mixture with salt and pepper, as well as about 1 teaspoon each of the sage, savory and rosemary. Toss well to incorporate the olive oil and seasonings.
- In a separate bowl, combine the butter, lemon juice and the remaining 5 teaspoons sage, 2 teaspoons savory and 1 teaspoon rosemary and rub the mixture all over the inside and outside of the chicken. Place the squeezed lemon halves in the cavity.
- Place the chicken atop the breading and roast for 20 minutes; reduce the heat to 400 degrees F and cook until a thermometer inserted into the leg registers 165 degrees F and the juices run clear, an additional 25 minutes.
- Let the chicken rest for 15 minutes, covered with foil, before serving.