Perfect Roast Chicken

8 70 258
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 12
Perfect Roast Chicken
Health Highlights


2 tbsp Butter, unsalted (room temperature)
2 tbsp Butter, unsalted (for sauce)
1 cup Cooking wine (for sauce)
3 clove(s) Garlic (peeled)
1 medium Lemon (cut into 1/4 inch rounds)
4 sprig Rosemary, fresh
1 tsp Salt and pepper (to taste)
1 medium/large bird Whole Chicken


1. Heat oven to 450°F.

2. Remove giblets and liver from chicken's cavity; discard or reserve for another use.


3. Rinse chicken thoroughly under cold water, inside and out, then pat dry, making sure the cavity is as dry as possible.


4. Season cavity with salt and pepper, then stuff with lemon, rosemary, and garlic.
Truss chicken or tie legs together with twine. Rub skin with 2 tablespoons of butter.

Season all over generously with salt and pepper.

5. Place chicken in a small roasting pan fitted with a rack or a large ovenproof skillet.

Roast with legs facing toward the rear of the oven until an instant-read thermometer inserted into the thickest part of thigh registers 165 degrees, 50 to 55 minutes.

6. Remove twine and transfer chicken to a platter, let rest 10 minutes.

7. Spoon and discard fat from juices in pan.

8. Place pan over medium-high heat. Pour in wine or stock to deglaze pan, stirring and scraping up browned bits with a wooden spoon.

9. Cook until reduced by half; add butter, swirling pan until melted and incorporated.

10. Remove from stove and pour sauce through a fine mesh sieve into a small saucepan. Season with salt, if necessary.

11. Carve chicken and serve with pan sauce.



is a great source of lean protein which aids in muscle building and repair

Nutrition Facts

Per Portion

Calories 258
Calories from fat 152
Calories from saturated fat 55
Total Fat 16.8 g
Saturated Fat 6.1 g
Trans Fat 0.2 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 6.2 g
Cholesterol 84 mg
Sodium 299 mg
Potassium 245 mg
Total Carbohydrate 2.5 g
Dietary Fiber 0.5 g
Sugars 0.5 g
Protein 23.3 g

Dietary servings

Per Portion

Meat 1.1

Energy sources


Meal Type(s)