Oven Roasted Chicken
A simple, roasted chicken is perfect for dinner any time of the year.
- Yield
- 6 Servings
- Serving size
- 1/6 of recipe
- Rating
- 3.91 of 5 (46 ratings)
Food groups
- Protein Foods: 4 ounces
Ingredients
- 1 chicken, broiler/fryer (thawed, if frozen)
- 2 tablespoons Italian dressing, low-fat (or olive oil)
- 1 teaspoon garlic salt
- 1 lemon, quartered (or orange)
Directions
- Wash hands with soap and water.
- If chicken is frozen, thaw in the refrigerator 24 hours before cooking.
- Place chicken on a pan or plate while thawing in the refrigerator.
- Preheat oven to 375 degrees F. Remove necks and giblets from chicken cavity, if present before cooking.
- Reserve for another use.
- Place chicken, breast side up, in a roasting pan.
- Brush chicken skin with Italian dressing and sprinkle with garlic salt.
- Stuff lemon or orange into chicken cavity.
- Roast 1 1/4 to 1 1/2 hours or until meat thermometer inserted into chicken thigh registers 165 degrees F. Let chicken set for 15 minutes after removing from the oven before carving.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 214.74 |
| Total Fat | 8.41 g |
| Saturated Fat | 2.26 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 96.89 mg |
| Carbohydrates | 1.48 g |
| Dietary Fiber | 0.3 g |
| Total Sugars | 0.7 g |
| Added Sugars included | 0 g |
| Protein | 31.63 g |
| Calcium | 20 mg |
| Potassium | 284 mg |
| Sodium | 295.42 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 28 mg |
| Phosphorus | 215 mg |
| Selenium | 24 mg |
| Zinc | 2 mg |
| Vitamin A | 18 mcg |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 0.4 mcg |
| Vitamin C | 6 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 3 mcg |
| Folate | 8 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.2 mg |
| Niacin | 10 mg |
| Choline | 86 mg |
Recipes you may also like
- Very Berry Muesli
- Sweet and Juicy Raisin Tapenade
- Red Monster Smoothie
- Simply Satisfying Kale and Tuna Salad
- Black Bean Quesadillas
- Bread Pudding with Vanilla Sauce
- Turkey Tostadas
- Tuna Quesadillas
Source
Recipe by: University of Illinois Extension — Illinois Nutrition Education Program
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/oven-roasted-chicken. Federal works are public domain in the United States.