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)
Steps
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 °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 °F.
Let chicken set for 15 minutes after removing from the oven before carving.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 351 |
| Total Fat | 27 g |
| Saturated Fat | 8 g |
| Cholesterol | 94 mg |
| Sodium | 317 mg |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Total Sugars | 1 g |
| Added Sugars included | 0 g |
| Protein | 23 g |
| Vitamin D | 0 mcg |
| Calcium | 18 mg |
| Iron | 2 mg |
| Potassium | 300 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Oven Roasted Chicken. Recipe source: University of Illinois Extension Illinois Nutrition Education Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.