Roasted Chicken - KNEP - Kentucky Nutrition Education Program


Roasted Chicken

Servings:10Serving Size:5 ounces


  • 1 (5-6 pound) whole chicken
  • 1 tablespoon unsalted butter, softened
  • 2 cloves garlic, smashed
  • 1 lemon, cut in half
  • Salt and pepper to your liking


  1. Wash hands with warm soap and water, scrubbing for at least 20 seconds.
  2. Preheat oven to 400 degrees F.
  3. Remove the giblets and neck from the chicken. Often, these parts are packaged and left in the body cavity.
  4. Rub the entire chicken with butter. Wash hands after handling raw poultry.
  5. Sprinkle with salt and pepper.
  6. Stuff the garlic and lemon halves into the chicken’s body cavity. Tie the drumsticks (leg) together with a piece of clean kitchen string or use foil to hold together.
  7. Place chicken in a roasting pan or oven-proof skillet. Bake for 1 hour or until the chicken reaches an internal temperature of 165 degrees F on a meat thermometer. Let the chicken rest at least 10 minutes.
  8. Remove string. Carve and serve.
  9. Store leftovers in refrigerator within 2 hours.
Source: Source: Cook Together, Eat Together Curriculum, Nutrition Education Program, University of Kentucky

Nutrition facts per serving: 310 calories; 9g total fat; 2.5g saturated fat; 180mg cholesterol; 250 mg sodium; 0g total carbohydrate; 0g dietary fiber; 0g total sugars; 0g added sugars; 53g protein; 0% Daily Value of vitamin D; 2% Daily Value of calcium; 10% Daily Value of iron; 10% Daily Value of potassium