Easy Oven-Roasted Chicken

Name: Easy Oven-Roasted Chicken
Yield: 4-6 servings
Ingredients: 1 tbsp + 2 tsp (25 mL) olive oil, divided; 1 whole chicken, giblets removed (4-5 lbs. (1.8-2.25 kg); 1 garlic clove, pressed; ½ tsp (2 mL) dried rosemary leaves; ½ tsp (2 mL) dried thyme leaves; salt and ground black pepper to taste

Ingredients

1 tbsp + 2 tsp (25 mL) olive oil, divided
1 whole chicken, giblets removed (4-5 lbs. (1.8-2.25 kg)
1 garlic clove, pressed
½ tsp (2 mL) dried rosemary leaves
½ tsp (2 mL) dried thyme leaves
salt and ground black pepper to taste

Directions

Preheat the oven to 400ºF (205°C). Brush the Fully Glazed Deep Covered Baker with 2 tsp (10 mL) of oil. For the chicken, tie the ends of the legs together with cotton string. Lift the wing tips up toward the neck, then tuck them under the back of the chicken. Place the chicken in the baker. Combine the remaining ingredients in a small bowl and brush over the chicken. Sprinkle evenly with rosemary, thyme, salt and black pepper.
Cover with the lid of the baker, bake 45 minutes; remove lid. Continue to bake an additional 30-40 minutes or a thermometer registers 165°F (74°C) in thickest part of breast and juices run clear. Remove the baker from the oven and let the chicken stand for 10 minutes before carving.

Yield:

Yield: 4-6 servings

Nutrients per serving:

Calories 480, Total Fat 32 g, Saturated Fat 9 g, Cholesterol 150 mg, Carbohydrate 9 g, Protein 38 g, Sodium 340 mg, Fiber 2 g

Cook's Tips:

To bake some vegetables along with the chicken, place 2 medium red potatoes, 2 medium carrots and 1 onion, cut into chunks in the bottom of the Fully Glazed Deep Covered Baker along with ½ cup (125 mL) of water. Add the chicken on top and proceed with the recipe as directed.