Roasted Chicken
HB-9493 · Hand-built original · American
A whole chicken seasoned with paprika and Italian seasoning, roasted and finished with dollops of a crème fraîche, shallot, garlic and lemon sauce.
AmericanMain course55 minServes 1222 kcalGluten-freeEgg-freeDiabeticLow Fat / Low CholesterolRenal
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:12quantities adjust to match
Ingredients
- 1 whole chicken
- ½ tablespoon kosher salt
- ½ tablespoon paprika
- ½ tablespoon italian seasoning
- 2 tablespoons extra virgin olive oil
- ½ cup Crème fraîche or full fat greek yogurt
- 8 garlic cloves (crushed)
- 1 large shallot (crushed)
- ½ juice lemon
- 2 tablespoon rosemary (chopped)
- 1 tablespoon parsley (chopped)
- ½ teaspoon red pepper flakes
Method
- Heat the oven to 400°F. Rub the chicken with the olive oil and season it with the kosher salt, paprika and Italian seasoning.
- Set the chicken on a rack over a sheet pan and bake for 35 minutes.
- While it roasts, stir the crème fraîche with the crushed shallot, crushed garlic, red pepper flakes, rosemary, parsley and the lemon juice into a sauce.
- After 45 minutes of roasting in total, spoon dollops of the sauce over the chicken and bake 15 minutes more.
- Rest the chicken briefly, carve it, and serve with the pan sauce spooned over each portion.
Prep: 10 min · Cook: 45 min
Nutrition (per serving, where published)
22 kcalCalories
1.2 gProtein
3.8 gCarbs
0.5 gFat
0.5 gSaturates
1.1 gFibre
0.4 gSugars
288 mgSodium
0 mgCholesterol
55 mgPotassium
30 mgCalcium
0.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data