Garlic Thyme Roasted Chicken
Roasting a chicken is simple and elegant enough for company. The garlic and thyme seasoning also works well as a replacement for store bought rotisserie chicken. Making your own "rotisserie" chicken also saves you 50+ milligrams of sodium over the store bought version.
Equipment
- Extra Large Baking Sheet with Rack
Ingredients
- 1 teaspoon Dried Thyme
- ½ teaspoon Minced Garlic (jar)
- 1 tablespoon Extra Virgin Olive Oil
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 (5-pound) Whole Chicken giblets removed
- 1 Lemon cut in half
Instructions
- Preheat oven to 375°F. Line foil in bottom of roasting pan. Place wire rack on top and spray lightly with cooking spray.
- Mix thyme, garlic, oil, salt and pepper in a small bowl. Rub the mixture all over the chicken and under the skin of the breast and thigh. Place lemon halves inside cavity.
- Roast the chicken in preheated oven for 1 hour and 40 minutes. Chicken is done when internal temperature (thickest part of thigh without touching a bone) registers 165°F.Transfer to a cutting board and let rest 15 minutes.
Plate and Serve:
- Cut chicken into 10 pieces:2 wings. 2 legs, 2 thighs, 2 breasts cut in half to make 4 pieces.Serving size for nutrition facts is about 3 ounces of cooked meat with the skin. Suggested servings could be:4 servings are breast meat1 serving is 2 legs + 1 wing1 serving is 2 thighs + 1 wing
Nutrition Facts
Garlic Thyme Roasted Chicken
Serving Size
3 oz with skin
Amount per Serving
Calories
250
% Daily Value*
Fat
15
g
23
%
Saturated Fat
5
g
31
%
Cholesterol
120
mg
40
%
Sodium
189
mg
8
%
Carbohydrates
1
g
0
%
Protein
28
g
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 4 servings **If you eat the skin, add 1 Fat serving
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