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This rosemary roasted chicken is inspired by my time in Italy. When I was in Vicenza at a downtown open-air market, I smelled scrumptious roast chicken from a stand. So, I bought one and saw what they stuffed in the cavity to make it taste so good. I prepare turkey this way, too.
Ingredients
- 1 (3 pound) whole chicken, rinsed
- salt and pepper to taste
- 1 small onion, quartered
- ¼ cup chopped fresh rosemary
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Season chicken all over with salt and pepper, including cavity. Stuff cavity with onion and rosemary. Place chicken in a 9×13-inch baking dish or roasting pan.
Step 3
Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 2 to 2 1/2 hours. An instant-read thermometer inserted into the center of chicken near the bone should read at least 165 degrees F (74 degrees C).
Tips
Cook time will vary depending on the size of the bird.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 291 | |
| % Daily Value * | |
| Total Fat17g | 22% |
| Saturated Fat5g | 24% |
| Cholesterol97mg | 32% |
| Sodium94mg | 4% |
| Total Carbohydrate1g | 0% |
| Dietary Fiber0g | 1% |
| Total Sugars1g | |
| Protein31g | |
| Vitamin C1mg | 6% |
| Calcium22mg | 2% |
| Iron2mg | 9% |
| Potassium294mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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