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Best Roasted Chicken
15 min prep time
1 hr, 15 min cook time
8servings
Recipe by
ADA Diabetes Food Hub Team
How to Make Best Roasted Chicken
This foolproof recipe produces a flavorful golden-roasted chicken, plus a delicious broth to pour over the chicken and the sides you serve with it. Make sure to review our blog on healthy options for roasting chicken.
15 min prep time
1 hr, 15 min cook time
8servings
3 ounces chicken
Print Recipe >
Step-By-Step Instructions:
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Preheat the oven to 450 degrees F. Coat a 9x13 baking or roasting pan with cooking spray.
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Add chopped onion, carrots, and celery to the pan and top with fresh parsley and fresh thyme. Mix ingredients to evenly distribute them.
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Remove and discard giblet and neck from the chicken cavity. Trim excess fat around neck and cavity opening. Pat the chicken dry with a paper towel.
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Starting at the neck, loosen the skin around the breast meat using your finger. Rub the entire chicken (including the breast meat under the skin) with olive oil. Season the outside of the chicken and the inside of cavity with salt and pepper.
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Fill the cavity of the chicken with the lemon wedges and smashed garlic and place the chicken breast-side up in the pan on top of the herbs and vegetables.
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Pour the chicken broth over the vegetables and bake in oven for 30 minutes. After 30 minutes, reduce heat to 350 degrees F and bake for an additional 45 minutes.
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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 by using a fat separator or chill it in the fridge—the fat will rise to the top and solidify making it easy to scrape off the top. You should end up with about one cup of broth. Discard the vegetables because all their flavor and nutrition will have seeped into the broth.
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Once the chicken has rested, remove the skin and cut it into eight pieces, discarding the carcass, lemons, and garlic. Pour the de-fatted broth over the chicken and serve.
Nutrition facts
8 Servings
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Serving Size
3 ounces chicken
- Amount per serving Calories 190
- % Daily value*
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Total Fat
11g
14%
- Saturated Fat 3g 15%
- Trans Fats 0g
- Cholesterol 65mg 22%
- Sodium 105mg 5%
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Total Carbohydrate
0g
0%
- Dietary Fiber 0g 0%
- Total Sugars 0g
- Added Sugars 0g 0%
- Protein 22g
- Potassium 200mg 4%
Ingredients
fresh thyme
about 5 whole sprigs
fresh parsley
about 5 whole sprigs
celery stalks (roughly chopped)
2
onion (roughly chopped into a few large pieces)
1
carrots (roughly chopped into a few large pieces)
2
nonstick 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 cup
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