Basic Roast Chicken
This is a very simple recipe for roast chicken. Serve with roast vegetables and/or salad. If you opt for grains, choose whole grains such as brown rice instead of white, or mix brown and white rice together to increase the fiber content.
Yield
8 servingsPrep
10 minCook
1 hrsReady
1½ hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1600 | grams |
whole chicken
1.6kg |
|
| 1 | each |
lemon
wash well |
|
| 1 | each |
onions
|
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | x |
sea salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.6E+3 | grams |
whole chicken
1.6kg |
|
| 1 | each |
lemon
wash well |
|
| 1 | each |
onions
|
|
| 5 | ml |
oregano
dried |
|
| 1 | x |
sea salt
to taste |
*
|
Directions
Gently squeeze the juice from half the lemon over chicken, rubbing juice into skin.
Place both lemon halves into chicken cavity.
Cut the onion in half and also rub over the skin of the chicken.
Season chicken all over with dried oregano, salt and pepper.
Place, breast-side up, onto rack in roasting pan.
Roast for 1 hour or until juices run clear when chicken thigh is pierced with a skewer.
Stand, covered, for 10 minutes.
