Best Roasted Chicken

Best Roasted Chicken
Summary

Prepare this Best Roasted Chicken recipe ahead of time. After cooking, place the broth in the refrigerator overnight and the fat will rise to the top and solidify slightly. Then you can just scrape the fat off the top and have just the broth leftover to serve with the skinless chicken.

  • Prep time
    15 min
  • Servings
    8 Servings
  • Serving size
    3 ounces chicken
Dinner Foodie Gluten-Free Holidays & Entertaining Main Dish Lower Carb
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    3 ounces chicken
  • Amount per serving Calories 200

  • Total Fat 8g
    • Saturated Fat 2g
  • Cholesterol 90mg
  • Sodium 150mg
  • Total Carbohydrate 0g
    • Dietary Fiber 0g
  • Protein 29g
Dinner Foodie Gluten-Free Holidays & Entertaining Main Dish Lower Carb
Ingredients

Ingredients

  • fresh thyme (stems)
    5
  • fresh parsley (stems)
    5
  • celery stalks (roughly chopped)
    2
  • onion (roughly chopped)
    1
  • carrot(s) (roughly chopped)
    2
  • Cooking spray
    1
  • whole roaster chicken (5-1/2 pounds)
    1
  • salt (optional)
    1 tsp
  • black pepper
    1 tsp
  • olive oil
    1 tbsp
  • lemon (cut into wedges)
    2
  • garlic (peeled and smashed)
    4 clove
  • fat-free, reduced sodium gluten-free chicken broth
    1 cups
Directions

Directions

  1. Preheat oven to 450 degrees. Coat a 9x13 baking or roasting pan with cooking spray.

  2. Add chopped onion, carrots and celery to the pan and top with fresh parsley and fresh thyme. Mix ingredients to evenly distribute them.

  3. Remove and discard giblet and neck from chicken cavity. Trim excess fat around neck and cavity opening. Rinse chicken with cold water and pat dry.

  4. Starting at the neck, loosen skin around breast using your finger. Rub entire chicken (including breast meat under the skin) with olive oil. Season the outside of the chicken and the inside of cavity with the salt and pepper.

  5. Fill the cavity of the chicken with the lemon wedges and smashed garlic and place chicken breast- side up into the pan on top of the herbs and vegetables.

  6. Pour the chicken broth over the vegetables and bake in oven for 30 minutes. After 30 minutes reduce heat to 350 degrees and bake chicken additional 45 minutes.

  7. Remove the chicken from the pan and let it rest, covered with foil for 20 minutes. Strain the vegetables and herbs from broth in the bottom of the pan. De-fat the broth and set aside (you should end up with about one cup of broth). Discard the vegetables.

  8. Once the chicken has rested, remove the skin and cut into 8 pieces, discarding the carcass, lemons and garlic. Pour the de-fatted broth over the chicken and serve.

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