Directions:
- Roast chickens that weigh between 2 1/2 and 4 1/2 pounds.
- First, pat the skin dry, then rub the bird inside and out with 1 1/2 teaspoons of kosher or sea salt per pound. (add some paprika to the rub as well, a trick for enhancing the golden color.)
- Throw a lemon half, an onion half and some sprigs of rosemary or thyme inside the cavity.
- Put the bird right on the rack in a 500 degree oven with a pan of vegetables on the rack below to catch the juices; this method improves air circulation around the bird.
- After 20 to 30 minutes, he lowers the heat to 350 and continues roasting until a thermometer in the thigh registers 165 degrees. Let rest 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 8.53 Kcal (36 kJ) | ||
| Calories from fat | 0.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 795.91mg | 33% | |
| Potassium | 37.22mg | 1% | |
| Total Carbs | 2.06g | 1% | |
| Sugars | 0.8g | 3% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 0.25g | 1% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 36.73 Kcal (154 kJ) | ||
| Calories from fat | 1.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.18g | 0% | |
|---|---|---|---|
| Sodium | 3427.71mg | 33% | |
| Potassium | 160.29mg | 1% | |
| Total Carbs | 8.89g | 1% | |
| Sugars | 3.43g | 3% | |
| Dietary Fiber | 2.61g | 2% | |
| Protein | 1.09g | 1% | |
| Vitamin C | 20.8mg | 8% | |
| Iron | 0.6mg | 1% | |
| Calcium | 25.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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