February 5, 2020
Oven Roasted Chicken
This chicken is easy and delicious. If you use foil to line a rimmed baking sheet and grease the foil, the clean up is a breeze. Save the bones in the freezer to make chicken stock later.
Servings: 3
Calories: 312kcal
Ingredients
- 1, 2 pound chicken
- salt and pepper to taste
Instructions
- Preheat the oven to 450ºF.
- Dry the chicken as much as possible. See note. Generously salt and pepper the cavity then truss the bird (tuck wings and tie legs together). Generously salt the outside of the chicken. Add pepper, if desired.
- Place the chicken in an oven safe dish, transfer into oven and bake for 50 minutes to one hour without basting it.
- Remove chicken from the oven and baste with any juices produced then let sit for 15 minutes off of the hot pan to rest. Then carve and serve.
Notes
If you salt and truss the chicken and then leave it uncovered in your refrigerator overnight, the skin will dry out well on its own.
Nutrition Facts
Oven Roasted Chicken
Amount per Serving
Calories
312
% Daily Value*
Fat
22
g
34
%
Saturated Fat
6
g
38
%
Cholesterol
109
mg
36
%
Sodium
102
mg
4
%
Potassium
274
mg
8
%
Protein
27
g
54
%
Vitamin A
203
IU
4
%
Vitamin C
2
mg
2
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
