Can be doubled
Ingredients
Servings 4
- 1 4 lb. whole chicken or chicken cut into pieces
- 4 tablespoons olive oil or margarine plus more for drizzling
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried rosemary crumbled
- 1 teaspoon dried thyme
- 3 cloves garlic minced
- 1 teaspoon orange zest
- 1 cup white wine
- 2 teaspoons honey optional
- Salt and pepper to taste
Nutritional Facts
Nutrition Facts
Traditional Whole Roasted Chicken
Amount per Serving
Calories
565
% Daily Value*
Fat
43
g
66
%
Saturated Fat
10
g
63
%
Trans Fat
0.2
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
22
g
Cholesterol
143
mg
48
%
Sodium
140
mg
6
%
Potassium
423
mg
12
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
36
g
72
%
Vitamin A
525
IU
11
%
Vitamin C
5
mg
6
%
Calcium
38
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a large, oven safe baking dish, place chicken breast side up. With your fingers, gently separate the skin from the flesh, leaving the skin on, but making a pocket to season the chicken meat.
- Preheat the oven to 375°F.
- In a small bowl, mix oil/margarine, onion powder, garlic powder, paprika, rosemary, thyme, garlic, orange zest, salt and pepper to form a paste.
- Rub paste under chicken skin and on top of chicken skin coating everywhere.
- Drizzle with a little more olive oil and pour wine over and around chicken.
- Roast for 45 minutes.
- Open the oven and baste chicken with pan juices and drizzle with honey if using.
- Bake for an additional 15 minutes, or until chicken reaches an internal temperature of 165°F, basting once or twice during the last few minutes of cooking.
- Carve and serve warm with pan juices.
