Photo: Lily Banse
Roasted Chicken with Spring Herbs
5 ingredients
Serves 8.
openrecipes
Chicken tastes best when it's roasted whole, and this classic dish makes a lot of people very happy. If you have friends coming over and are wondering what to cook, roast a chicken—and dress it up with a hit of flavor by tucking herbs or citrus under the skin before roasting.
Estimated Nutrition (whole recipe, rough)
297
Calories
32g
Protein
17g
Fat
3g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
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
- 2 free-range organic chickens, each about 3 1/2 lb.
- 10 sprigs
- of fresh thyme, tarragon and flat-leaf parsley, plus 2 sprigs each for garnish
- 2 Tbs. extra-virgin olive oil
- Sea salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes