Print
Email
Add a photoServings: 1
Ingredients
- 1 whl roaster (about 6 pounds)
- 1 x to 1-1/2 Tbsp. dry thyme
- 2 tsp grnd black pepper
- 1 tsp salt
- 1/2 x to 1 tsp. Cayenne pepper
- 1 x clove garlic, chopped
- 2 x celery ribs, sliced (leaves included)
- 1 x onion, quartered
- 1/4 c. parsley sprigs
- 1/2 x lemon
- 1 Tbsp. vegetable oil
Directions
- Preheat oven to 3500F. Remove and throw away any visible fat from roaster cavity. Remove giblets. Rub roaster inside and out with lemon; brush oil proportionately over skin.
- In small bowl, combine thyme, black pepper, salt, red pepper, and garlic. Rub some of mix into cavity of roaster; stuff with celery, onion and parsley. Skewer or possibly tie cavity closed and fold back wings. Rub remaining herb and spice mix proportionately into skin of roaster, covering entire surface.
- Place chicken in roasting pan. Roast 2 1/4 to 2 3/4 hrs (depending on weight)or possibly till juices run clear with no hint of pink when thigh is pierced. Baste occasionally with pan drippings.
- To serve, remove celery, onion and parsley from cavity of roaster; throw away. Skim fat from pan drippings and throw away; reserve pan juices. Slice roaster and serve with pan juices.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 190g | |
| Calories 190 | |
| Calories from Fat 124 | 65% |
| Total Fat 14.07g | 18% |
| Saturated Fat 1.13g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 2368mg | 99% |
| Potassium 401mg | 11% |
| Total Carbs 16.22g | 4% |
| Dietary Fiber 4.3g | 14% |
| Sugars 5.41g | 4% |
| Protein 2.55g | 4% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
