Simple Roast Chicken
Serves 6|
Hands-On Time:
|
Total Time:
Ingredients
- 1 onion, sliced
- 1 3 1/2- to 4-pound chicken, giblets removed
- 1 tablespoon olive or vegetable oil
- Kosher salt and black pepper
- 1 1/2 pounds new potatoes, halved
Directions
- Heat oven to 450° F. Place the onion in a large roasting roasting pan. Pat the chicken dry with paper towels. Tuck the wings under the chicken and place it on top of the onion. Rub the chicken with 1 tablespoon of the oil and sprinkle with 1/2 teaspoon each salt and pepper.
- Scatter the potatoes around the chicken, drizzle with the remaining tablespoon of oil, and sprinkle with ½ teaspoon each salt and pepper.
- Roast, tossing the potatoes once, until a thermometer inserted into a thigh registers 165°F, 50 to 60 minutes. Let the chicken rest at least 15 minutes before carving. Serve with the potatoes and onions.
Nutritional Information
- Per Serving
- Calories 429
- Fat 22g
- Sat Fat 5g
- Cholesterol 111mg
- Sodium 431mg
- Protein 37g
- Carbohydrate 20g
- Fiber 2g
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
Get a jump start on your weeknight dinners by roasting 2 birds at once. Place them side by side in a roasting pan and allow
an additional 15 to 20 minutes of cooking time.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
