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Salt and pepper are all you need to roast this chicken and allow it to live up to its name. It tastes heavenly and is incredibly easy! 

Amanda Haas
Recipe by Oxmoor House September 2012

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Oxmoor House

Recipe Summary

hands-on:
21 mins
total:
1 hr 21 mins
Yield:
Serves 4 (serving size: 1 breast half or 1 leg quarter, about 2 teaspoons sauce, and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Remove and discard giblets and neck from chicken. Trim excess fat. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Sprinkle with 1/2 teaspoon salt and pepper.

  • Place chicken, breast side down, in a shallow roasting pan. Bake at 425° for 30 minutes. Turn chicken over. Baste chicken with pan drippings. Bake an additional 20 minutes or until a thermometer inserted into meaty part of leg registers 165°. Remove chicken from pan; let stand 10 minutes. Discard skin. Carve chicken.

  • Combine butter and lemon juice in a small saucepan; cook over low heat 2 minutes or until butter melts. Remove from heat; stir in remaining 1/4 teaspoon salt and herbs. Serve chicken with sauce and Herbed Brown Rice Pilaf.

Source

Cooking Light Real Family Food

Nutrition Facts

431 calories; calories from fat 0%; fat 15g; saturated fat 5.7g; mono fat 5.3g; poly fat 2.3g; protein 49.5g; carbohydrates 22g; fiber 1.8g; cholesterol 166mg; iron 3mg; sodium 699mg; calcium 49mg.
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