Herbed Roast Chicken Recipe

Homemade Baked Chicken
submitted by umaima at ifood.tv


Difficulty LevelMediumHealth IndexAverage
MethodMain Ingredient


 Chicken3 Pound (7 Pieces)
 Carrots2 , sliced
 Thyme1 Tablespoon
 Salt To Taste
 Butter1 Tablespoon
 Bacon slices3
 Paprika1 Tablespoon
 Beef bouillon1⁄2 Cup (8 tbs)
 Water1⁄4 Cup (4 tbs)
 Lemon1 , juiced

Nutrition Facts

Serving size: Complete recipe

Calories 2795 Calories from Fat 1511

% Daily Value*

Total Fat 168 g258.7%

Saturated Fat 52.2 g260.8%

Trans Fat 0 g

Cholesterol 949.1 mg

Sodium 1853.6 mg77.2%

Total Carbohydrates 30 g10%

Dietary Fiber 13.9 g55.4%

Sugars 7.3 g

Protein 284 g567.1%

Vitamin A 614.9% Vitamin C 144.2%

Calcium 32.4% Iron 99.4%

*Based on a 2000 Calorie diet


Prepare chicken for baking.
Combine carrots, 1 tea spoon thyme, 1/2 teaspoon salt and 1 tablespoon butter; stuff chicken with carrot mixture.
Tie legs and wings to body; place in shallow roasting pan.
Place bacon over breast.
Dot chicken with butter; sprinkle with salt, paprika and thyme.
Bake at 450 degrees for 15 minutes or until lightly browned.
Reduce oven temperature to 350 degrees; bake for 1 hour and 45 minutes longer.
Mix bouillon and water; spoon over chicken every 15 minutes while baking.
Place chicken on hot platter.
Add lemon juice to drippings.
Scrape up browned bits in pan, stirring well.
Heat; season to taste.