CryoCove Recipe

Whole Roasted Chicken

Name: Whole Roasted Chicken
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6 servings
Ingredients: 1 whole chicken (4-5 lbs); 1 lemon, halved; 1 head garlic, top sliced off; 3 tbsp butter, softened; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 4 carrots, chunked; 1 lb baby potatoes; 2 tbsp olive oil

A perfectly golden whole roasted chicken with lemon, garlic, and herbs, served with pan drippings and roasted vegetables.

Prep

15m

Cook

75m

Total

90m

Servings

Calories

420

Macro Breakdown

Protein38g (49%)

Carbs16g (21%)

Fat24g (31%)

Diet

omnivoregluten-freepaleo

Goal

performancerecovery

Pillar Benefits

FoodMoveBrain

Ingredients

1 whole chicken (4-5 lbs)
1 lemon, halved
1 head garlic, top sliced off
3 tbsp butter, softened
2 sprigs fresh rosemary
2 sprigs fresh thyme
4 carrots, chunked
1 lb baby potatoes
2 tbsp olive oil

Instructions

1
Preheat oven to 425°F. Pat chicken dry and season inside and out with salt and pepper.
2
Rub butter under and over the skin. Stuff cavity with lemon halves, garlic, rosemary, and thyme.
3
Toss carrots and potatoes with olive oil and spread in a roasting pan.
4
Place chicken on top of the vegetables.
5
Roast for 60-75 minutes until the thickest part of the thigh reads 165°F.
6
Rest for 15 minutes before carving. Spoon pan drippings over vegetables.

Tips

*Dry the skin thoroughly with paper towels for the crispiest result.
*Save the carcass to make homemade bone broth.

Frequently Asked Questions

How many calories are in Whole Roasted Chicken?

Whole Roasted Chicken has 420 calories per serving with 38g of protein. It's a great option for a healthy dinner meal.

How long does it take to make Whole Roasted Chicken?

This recipe takes 15 minutes of prep and 75 minutes of cooking, for a total of 90 minutes from start to finish.

Is Whole Roasted Chicken suitable for special diets?

Yes, this recipe is compatible with the following diets: omnivore, gluten-free, paleo. Check the full ingredient list to confirm it meets your specific needs.

Related Recipes

Slow-Cooked Lamb Shanks

Fall-off-the-bone lamb shanks braised low and slow in a rich red wine, rosemary, and root vegetable sauce.

520 cal42g protein

Teriyaki Salmon

Glossy teriyaki-glazed salmon baked to perfection, served with steamed bok choy and jasmine rice.

490 cal36g protein

Chicken Marsala

Classic Italian chicken Marsala with golden pan-fried cutlets in a rich mushroom and Marsala wine sauce.

440 cal36g protein

Log This Recipe Get Coaching

Instructions

Preheat oven to 425°F. Pat chicken dry and season inside and out with salt and pepper.

Rub butter under and over the skin. Stuff cavity with lemon halves, garlic, rosemary, and thyme.

Toss carrots and potatoes with olive oil and spread in a roasting pan.

Place chicken on top of the vegetables.

Roast for 60-75 minutes until the thickest part of the thigh reads 165°F.

Rest for 15 minutes before carving. Spoon pan drippings over vegetables.