Roast Chicken with Rosemary
World Cuisine European Italian
When I was in Vicenza, Italy at an open market downtown, I smelled this scrumptious smell of roast chicken at this stand. So I bought one of their chickens and looked what they stuffed in the cavity to make it taste so good! I also do my turkeys like this too!
Servings per recipe: 6
Calories per serving: 291
Preparation time: 10m
Total cooking time: 2h 10m
Ingredients:
- 1 (3 pound) whole chicken, rinsed
- salt and pepper to taste
- 1 small onion, quartered
- 1/4 cup chopped fresh rosemary
Directions:
- 1 Preheat oven to 350 degrees F (175 degrees C).
- 2 Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
- 3 Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.
Nutrion facts:
| Total Fat | 17.2g | 26% |
| Saturated Fat | 5.0g | |
| Cholesterol | 97mg | 32% |
| Sodium | 94mg | 4% |
| Potassium | 294mg | 8% |
| Total Carbohydrates | 1.3g | |
| Dietary Fiber | 0.4g | 1% |
| Protein | 30.8g | 62% |
| Sugars | 0g | |
| Vitamin A | 139IU | |
| Vitamin C | 1mg | |
| Calcium | 22mg | |
| Iron | 2mg | |
| Thiamin | 0mg | |
| Niacin | 10mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 28mg | |
| Folate | 10mcg |
