Easy Roast ChickenEasy Roast Chicken
Easy Roast Chicken
Easy Roast Chicken
Logo
Recipe - ShopRite Corporate
EasyRoastChicken.jpg
Easy Roast Chicken
Prep Time10 Minutes
Servings8
Cook Time105 Minutes
Calories388
Ingredients
1 (5 to 6 pounds) whole chicken
2 lemons
6 garlic cloves, 2 minced
5 sprigs fresh thyme plus 1 teaspoon chopped
Directions

1. Preheat oven to 450°. Remove giblets from chicken cavity and discard; pat dry with paper towels. Place chicken in a roasting pan; sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper inside the cavity. Cut lemons in half; squeeze juice from lemons over chicken and inside cavity. Place 4 whole garlic cloves, thyme sprigs, and lemons inside the cavity; brush chicken skin with oil, and sprinkle with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Tie the legs of the chicken together with the kitchen string.

 

2. Roast the chicken for 30 minutes or until the outside is browned; reduce oven temperature to 375°. Sprinkle chicken with minced garlic and chopped thyme; roast for 1 hour 15 minutes or until a thermometer inserted into the thickest part of thigh reaches 165°. Let chicken stand for 10 minutes before slicing.

Nutritional Information
  • 24 g Total fat
  • 6 g Saturated fat
  • 131 mg Cholesterol
  • 482 mg Sodium
  • 1 g Carbohydrates
  • 0 g Fiber
  • 0 g Sugars
  • 0 g Added sugars
  • 41 g Protein
10 minutes
Prep Time
105 minutes
Cook Time
8
Servings
388
Calories

Shop Ingredients

Makes 8 servings
1 (5 to 6 pounds) whole chicken
Wholesome Pantry Young Whole Chicken
Wholesome Pantry Young Whole Chicken
$11.50 avg/ea$2.29/lb
2 lemons
Lemon Large, 1 ct, 1 each
Lemon Large, 1 ct, 1 each
$0.69
6 garlic cloves, 2 minced
Wholesome Pantry Organic Fresh Peeled Garlic, 6 count, 6 oz
Wholesome Pantry Organic Fresh Peeled Garlic, 6 count, 6 oz
$3.99$0.67/oz
5 sprigs fresh thyme plus 1 teaspoon chopped
Wholesome Pantry Organic Herbs Thyme, 0.66 oz
Wholesome Pantry Organic Herbs Thyme, 0.66 oz
$1.99$3.02/oz

Nutritional Information

  • 24 g Total fat
  • 6 g Saturated fat
  • 131 mg Cholesterol
  • 482 mg Sodium
  • 1 g Carbohydrates
  • 0 g Fiber
  • 0 g Sugars
  • 0 g Added sugars
  • 41 g Protein

Directions

1. Preheat oven to 450°. Remove giblets from chicken cavity and discard; pat dry with paper towels. Place chicken in a roasting pan; sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper inside the cavity. Cut lemons in half; squeeze juice from lemons over chicken and inside cavity. Place 4 whole garlic cloves, thyme sprigs, and lemons inside the cavity; brush chicken skin with oil, and sprinkle with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Tie the legs of the chicken together with the kitchen string.

 

2. Roast the chicken for 30 minutes or until the outside is browned; reduce oven temperature to 375°. Sprinkle chicken with minced garlic and chopped thyme; roast for 1 hour 15 minutes or until a thermometer inserted into the thickest part of thigh reaches 165°. Let chicken stand for 10 minutes before slicing.