Classic Herb-Roasted Whole Chicken

This classic roast chicken provides a high-protein, low-carb main dish that is rich in essential nutrients and pairs perfectly with roasted vegetables.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (12 servings), not per serving.

• 1 whole chicken (approx. 3.3 lbs / 1.5 kg, edible portion only) · 2220 kcal in the whole recipe
• 1 tablespoon olive oil · 133 kcal in the whole recipe
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder · 10 kcal in the whole recipe
• Salt and pepper to taste (optional)

Method

1. Preheat your oven to 375°F (190°C). In a small bowl, mix together the Italian seasoning, garlic powder, and optional salt and pepper.

   

2. Pat the chicken dry with paper towels. Rub the entire chicken with olive oil, then evenly rub the spice mixture all over the skin and inside the cavity.

   

3. Place the chicken breast-side down in a roasting pan or Dutch oven to keep the breast meat juicy during cooking.

   

4. Bake uncovered for about 1 hour and 15 to 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

   

5. Remove from the oven and let the chicken rest for 10 minutes before carving to lock in the juices.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.