CookEatShare is also available in English
Cerrar
click to rate
1 voto | 1069 views
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 3-4 Servings
Tags:

Ingredientes

Cost per serving $1.04 view details

Direcciones

  1. As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
  2. When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
  3. Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
  4. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
  5. When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 371g
Recipe makes 3 servings
Calories 374  
Calories from Fat 139 37%
Total Fat 15.79g 20%
Saturated Fat 9.82g 39%
Trans Fat 0.0g  
Cholesterol 41mg 14%
Sodium 173mg 7%
Potassium 1316mg 38%
Total Carbs 55.03g 15%
Dietary Fiber 5.9g 20%
Sugars 6.2g 4%
Protein 6.57g 11%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment