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Whole Roasted Chicken Recipe Video

Nutrition Facts

  • Serving Size: 4 oz white meat

    • Calories: 189
    • Fat: 4g
    • Saturated Fat: 1g
    • Cholesterol: 97mg
    • Sodium: 84mg
    • Carbohydrates: 0
    • Fiber: 0
    • Protein: 35g
  • Serving Size: 4 oz dark meat

    • Calories: 235
    • Fat: 11g
    • Saturated Fat: 3g
    • Cholesterol: 106mg
    • Sodium: 106mg
    • Carbohydrates: 0
    • Fiber: 0
    • Protein: 31g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Whole Roasted Chicken Recipe Video

Heart Healthy Recipe Diabetes Recipe Gluten Free Recipe

For a roasted chicken that is juicy and tender, try this delicious recipe. This easy buttermilk marinade works for any poultry. Try this buttermilk marinade for chicken or turkey.

Ingredients

  • Chicken

    • 1 whole chicken (3 lb)
  • Marinade

    • 2 cups water
    • 3 Tbsp honey
    • Peel from 1 orange
    • 6 garlic cloves
    • 2 Tbsp black peppercorns
    • 4 sprigs rosemary
    • 2 sprigs thyme
    • 1 qt reduced-fat buttermilk
  • Mustard Rub

    • 2 Tbsp Dijon mustard
    • 1 Tbsp paprika
    • 1 Tbsp onion powder
    • 1 tsp black pepper
    • 1 tsp garlic powder
    • 1 tsp white pepper

Preparation

    • Make the marinade: In a small pot, place water, honey, orange peel, garlic, peppercorns, rosemary and thyme. Bring to a boil. Turn off heat and allow to cool to room temperature, about 1 hour. Stir in buttermilk. 
    • Rinse chicken and pat dry. Place in a small bucket or deep baking dish, pour buttermilk marinade over chicken, cover and let marinate, chilled, overnight, or at least 8 hours. 
    • Remove chicken from marinade, rinse, pat dry and let sit for 1 hour at room temperature. 
    • Make the mustard rub: In a small bowl, combine all mustard rub ingredients. Coat chicken with mustard rub. 
    • Preheat oven to 400°. 
    • On a flat surface, arrange chicken, breast side up, legs facing you. Place kitchen twine under the legs and pull up around the legs to tie legs together. Flip chicken over, with breast side down and legs facing you. Pull twine around wings and tie together. Place chicken on a rack in a roasting pan. Insert a meat thermometer in the thickest part of the thigh.Make a triangle-shaped piece of foil and cover chicken breast. 
    • Bake for 30 minutes. Pull chicken out of oven, remove foil and baste chicken with any pan juices. Reduce oven temperature to 325° and roast for another 30 to 45 minutes, or until temperature reads 165°. Let sit for 15 minutes before serving. Remove skin and serve. 
Yield: 4 servings

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.

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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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