Dinner

Roasted Whole Chicken is for Dinner.

Roasted Whole Chicken takes several minutes to prepare.

Roasted Whole Chicken takes several minutes to cook.

Roasted Whole Chicken makes 8 servings.

The ingredients for Roasted Whole Chicken are:

1 (3 3/4-pound) whole roasting chicken
1 tablespoon butter, softened
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried rubbed sage
1/8 teaspoon freshly ground black pepper
2 carrots, peeled and halved
1 lemon, halved
1 orange, quartered
1 onion, quartered
24 oz. baby red potatoes

Here is how you make Roasted Whole Chicken:

Preheat oven to 375?.To prepare chicken, remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.Combine butter and next 5 ingredients (through pepper) in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Stuff cavity with oranges and lemons and place carrots, potatoes, and onion in a single layer in a roasting pan. Place chicken, breast side up, on top of vegetables.Bake at 375° for 40 minutes.Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Using tongs or insulated rubber gloves, remove chicken from pan, tilting slightly to drain juices. Let stand 15 minutes. Remove vegetables from pan with a slotted spoon; reserve.Remove skin from chicken; discard. Carve chicken, and serve.4 servings (serving size: 5 ounces meat)

The nutritional information for Roasted Whole Chicken is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 329.7

• Total Fat: 7.4 g
• Cholesterol: 141.9 mg
• Sodium: 331.4 mg
• Total Carbs: 19.0 g
• Dietary Fiber: 3.0 g
• Protein: 45.4 g