Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ea . (3–4 pounds ) broiler/fryer chicken
- ¼ cup Country Roast Chicken Seasoning
- 40 cloves garlic , smashed
- Olive oil
- 1 large lemon , thinly sliced
- ½ bunch thyme
- 5 sprigs rosemary
- ½ bunch flat-leaf parsley
Directions
Rub the Country Roast Chicken Seasoning under the skin of the chicken. Refrigerate for at least 1 hour.
Tie the chicken's legs together and wing tips under the back with butcher's twine.
Heat garlic in a microwave on low for 6 minutes.
In this step, work quickly. If using a bag, place garlic in and stuff it in the cavity. If not, just stuff it in.
Coat chicken with olive oil. Place herbs in the bottom of a roasting pan and put lemon slices on top.
Put chicken breast side up on top and bake in an oven for 45 minutes at 375°F (190°C).
Turn the temperature up to 425°F (220°C) and bake for 45 more minutes or until the internal temperature in both the thigh and breast reaches 165°F (75°C) and the juices run clear.
Let rest for 10 minutes and serve.