Roasted Chicken Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Whole chicken3 1⁄2 Pound (1 Whole Chicken, 2 1/2 To 3 1/2 Pounds)
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Onion1⁄2 Small
 Celery rib1⁄2
 Fresh thyme sprig/1/2 teaspoon dried thyme1
 Olive oil2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3533 Calories from Fat 2247

% Daily Value*

Total Fat 249 g383.5%

Saturated Fat 69.8 g349.2%

Trans Fat 0 g

Cholesterol 1190.6 mg

Sodium 3078.9 mg128.3%

Total Carbohydrates 7 g2.3%

Dietary Fiber 1.7 g6.7%

Sugars 3 g

Protein 296 g592.6%

Vitamin A 48.2% Vitamin C 56.3%

Calcium 20.6% Iron 82.7%

*Based on a 2000 Calorie diet


1. Preheat oven to 425°. Rinse chicken and pat dry inside and out. Rub cavity with salt and pepper. Put onion, celery, and thyme in cavity. Cross bone ends of legs and tie together. Rub skin with olive oil.
2. Place chicken in a small roasting pan. Roast 45 to 55 minutes, or until juices run clear when meatiest part of thigh is pierced.