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Country Roasted Chicken Recipe
|Roasting chicken||3 Pound, rinsed inside and out (1 Chicken)|
|Freshly ground black pepper||To Taste|
|Onions||2 Medium, quartered|
|Garlic||6 Clove (30 gm), halved|
|Lemons||2 , quartered|
|Fresh rosemary sprigs||6 Small|
|Apple cider vinegar||1⁄4 Cup (4 tbs) (Or More If Required)|
Serving size: Complete recipe
Calories 3198 Calories from Fat 1961
% Daily Value*
Total Fat 217 g334.6%
Saturated Fat 62.3 g311.3%
Trans Fat 0 g
Cholesterol 993.4 mg
Sodium 1341.8 mg55.9%
Total Carbohydrates 65 g21.5%
Dietary Fiber 15.4 g61.7%
Sugars 17.9 g
Protein 242 g483.4%
Vitamin A 54.2% Vitamin C 221.2%
Calcium 40% Iron 95.9%
*Based on a 2000 Calorie diet
Remove giblets and discard; season chicken cavity with salt, pepper, and paprika.
Then stuff with onion, garlic, 6 lemon wedges, and 4 rosemary sprigs.
Squeeze the juice from the 2 remaining lemon wedges over skin, then sprinkle with rosemary leaves, pepper, and paprika.
Put squeezed lemon wedges inside cavity, tuck flap of skin at neck under bird, and place it breast-side up on rack in pan.
Cover loosely with aluminum foil and bake on middle rack of oven 15 to 20 minutes.
Remove aluminum foil, add cider vinegar to pan, and roast uncovered 1 to 1 1/2 hours more or until done, basting with juices every 20 minutes.
(You may need to add more vinegar if the pan becomes dry.) Before serving, discard onion, garlic, lemon, and herbs.