Servings per Recipe
6
Nutrition Facts
Calories
: 320
Total Fat
: 19
g
Sodium
: 90
mg
Total Carbohydrate
: 4
g
Dietary Fiber
: 1
g
Protein
: 30
g
Ingredients
1 whole raw chicken, 3 to 4 pounds
2 tablespoon vegetable oil
1 teaspoon garlic powder
1 tablespoon ground oregano
1 lemon or orange, quartered
Preparation
If chicken is frozen: Thaw in refrigerator 24 hours before cooking. Place on pan or plate while thawing.
Preheat oven to 375 degrees F.
Wash hands with soap and water.
If giblets are present in chicken cavity, remove before cooking and discard.
Place chicken, breast side up, in roasting pan.
Brush chicken skin with oil and sprinkle with garlic powder and oregano.
Stuff lemon or orange into chicken cavity.
Roast 1.5 to two hours or until meat thermometer inserted into chicken thigh registers 165 degrees F.
Remove from oven. Let chicken sit for 15 minutes before cutting and serving.
Note
- 1 serving is 4 ounces of chicken. A three to four pound chicken yields about 1.25 to 1.8 pounds of cooked meat when roasted.