BeslyOven-Roasted Whole Chicken
This simple roasted chicken provides a high-quality, lean source of protein that keeps you full and supports muscle recovery.
Ingredients
Calories next to each ingredient are for that ingredient across the whole recipe (10 servings), not per serving.
- 1 whole chicken (about 3 lbs / 1.3 kg, giblets removed) · 1864 kcal in the whole recipe
- 2 tablespoons olive oil · 257 kcal in the whole recipe
- 1 teaspoon garlic salt
- 1 lemon, quartered · 30 kcal in the whole recipe
Method
Preheat your oven to 375°F (190°C). Remove any giblets from the chicken cavity and pat the chicken dry with paper towels.
Place the chicken breast-side up in a roasting pan. Brush the entire skin with olive oil and season evenly with garlic salt.
Stuff the quartered lemon pieces inside the chicken cavity to infuse it with moisture and citrus aroma.
Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Remove from the oven and let the chicken rest for 15 minutes before carving to keep the juices locked in.
Cook it hands-free, log it in one tap. In the Besly app this recipe scales to your calorie target, a voice chef walks you through each step, and saying "I had the oven-roasted whole chicken" puts it in your diary. Get Besly →
Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.
Nutrition per serving
215 kcal · 32 g protein · 1 g carbs · 8 g fat
On the plate: Poultry, Olive oil
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