Roasted Chicken

  • 1 hr 10 mins total
  • 10 mins prep
  • 1 hr cook
  • serves 6 
roasted chicken
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Sunday night dinner is sacrilegious at our house. Is the time where we all gather. It is also the time that I look forward to spending more time in the kitchen preparing our Sunday night dinner. A tradition that we have absolutely enjoy.

Roasted Chicken is one of my favorite dishes to prepare. The preparation is minimal, what there is not to love about that? The stove is clean. Most of all, the oven does it all.

I love the simplicity of this recipe. Feel free to improvise if you do not have all the ingredients that I used with my recipe. Shallots are a perfect substitute for the leek. Use as much garlic as you wish, and oranges can replace the lemons. Have fun with it.

Rule of thumb when cooking a chicken in the oven, 30 minutes at 375F per pound.

It is safe to say that we love to eat roast chicken, and I love leftovers. A quick chop and add them to mixed green and a light vinaigrette. Or add some of your favorite condiments and create a quick sandwich.

Endless possibilities.

 

Giangi's Kitchen Signature
Nutrition Facts
Roasted Chicken
Amount Per Serving
Calories 711 Calories from Fat 432
% Daily Value*
Total Fat 48g 74%
Saturated Fat 13g 65%
Cholesterol 227mg 76%
Sodium 273mg 11%
Potassium 711mg 20%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 2g
Protein 58g 116%
Vitamin A 13.4%
Vitamin C 32.7%
Calcium 5.7%
Iron 18.7%
* Percent Daily Values are based on a 2000 calorie diet.
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Roasted Chicken

  • 1 hr 10 mins total
  • 10 mins prep
  • 1 hr cook
  • serves 6 

Ingredients

Original recipe yields 6 servings
US - Metric

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  • 1 4 pounds roaster chicken
  • 4 peeled garlic cloves
  • 1 leek, top green leaves removed
  • 1/2 onion peeled and sliced thin
  • 2 lemons sliced on thick slices
  • fresh thyme
  • 1 cup chicken stock
  • salt
  • pepper
  • 1 tablespoon olive oil

Instructions

  1. Put a rack in the middle of the oven and pre-heat to 375° F.

  2. Rinse the chicken and sprinkle the cavity generously with salt and pepper. Insert in the cavity a couple of the garlic cloves, half of the fresh thyme sprigs, and 2 pieces of lemons.

  3. Slice the leek in small rounds and rinse if need be. Place on the bottom of a heavy baking pan. Add the sliced onions and garlic. 

  4. Place the chicken on top of the leeks and onions. Drizzle lightly the outside of the chicken with olive oil. Sprinkle generously with salt and pepper. Add the lemon slices all around it and the fresh thyme. Add the chicken stock.

  5. Baste occasionally and poke the chicken legs and breast to let out the juice.

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