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Herb Roasted Chicken


Whole roasting a chicken is a great way to economize. This herb roasted chicken always turns out moist and juicy with great flavor. I then package the leftover meat one cup at a time into zipper bags and store in the freezer for later use in casseroles or hashes. Then using the remains I made a homemade chicken stock that is much better than any store bought stock.












Trans-fat Free, Low Carb, Sugar-Free


4-5 pounds chicken
¼ cup butter
1 teaspoon rosemary leaves
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons parsley leaves
1 teaspoon garlic
finely chopped


Heat oven to 350℉ (180℃).

Secure wings and legs to body of chicken. In small bowl stir together all herb rub ingredients; rub onto chicken.

Place chicken, breast side up, on rack in roasting pan.

Bake for 2 to 2½ hours or until fork tender.

Variations: Herb butter chicken with vegetables: Double ingredients for herb rub.

Rub half onto chicken; reserve remaining half. Place 6 new potatoes, cut in half; 6 carrots, cut in half crosswise and 2 medium onions, cut into quarters, on bottom of pan around chicken.

Dollop reserved herb rub evenly over vegetables.

Baste chicken and vegetables occasionally during baking time.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 472g (16.6 oz)
Amount per Serving
Calories 96642% of calories from fat
 % Daily Value *
Total Fat 45g 70%
Saturated Fat 17g 83%
Trans Fat 0g
Cholesterol 435mg 145%
Sodium 1063mg 44%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 263g
Vitamin A 15% Vitamin C 4%
Calcium 8% Iron 32%
* based on a 2,000 calorie diet How is this calculated?


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