Cooking the Basics: Roasted Chicken

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  • By Sarah Koszyk, MA, RDN on
  • December 19th, 2012
Basics: Roasted Chicken
Prep time
Cook time
Total time
The basic roasted chicken from scratch is such an Easy recipe. I love to roast chickens on a Sunday, serve dinner, and then use the leftover meat for sandwiches, enchiladas, burritos, salads, pastas, and anything else I can think of with chicken. The ideas are limitless. I also use the bones to make a broth for Any type of soup! Here’s a link to my Grandma’s amazing chicken soup! This is a great one-pot meal.
Recipe type: Entree, One-Pot Meal
Cuisine: American
Serves: varies
  • 4-5 pound Chicken
  • 2 Lemons
  • Salt, Pepper, Olive Oil
  • 3 Carrots, peeled
  • 3 Russet Potatoes, peeled
  1. Preheat the oven to 375 degrees bake. Rinse off the chicken in water and remove the package inside. Pat the chicken dry with a paper towel.
  2. Rub the chicken with salt, pepper, and olive oil.
  3. Put the chicken on a rack in a roasting pan. Slice the lemons and place them inside the chicken and around the chicken on the rack.
  4. Peel the carrots and potatoes. Slice the potatoes into 4-6 big chunks. Cut the ends off the carrots. In a bowl, mix the carrots and potatoes with salt, pepper, and olive oil.
  5. Place the potatoes and the carrots around the chicken on the rack, too. These will be roasted, too, and will be used to serve with the chicken so you have a complete meal in one pot.
  6. Bake a 4 pound chicken for 90 minutes. Bake a 4 ¼ pound chicken for 100 minutes. Bake a 4 ½ pound chicken for 110 minutes. Bake a 4 ¾ pound chicken for 120 minutes. Bake a 5 pound chicken for 130 minutes.
Nutrition Information
Serving size: 4 oz Calories: 120 Fat: 2 Saturated fat: o.5 Carbohydrates: 1 Sugar: 1 Sodium: 550 Fiber: 0 Protein: 25 Cholesterol: 65

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4 responses to “Cooking the Basics: Roasted Chicken”

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