• 5 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 425°F. Rinse chicken body cavity; pat dry with paper towels. Sprinkle chicken inside and out with 1-1/2 teaspoons of the salt and the pepper. Cut one-half of one of the onions into two pieces; place onion pieces and thyme sprigs in body cavity of chicken. Skewer neck skin to back; tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in a shallow roasting pan.

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  • Cut the remaining 1-1/2 onions into wedges. Cut off the top 1/4 inch of garlic bulbs to expose ends of individual cloves. Leaving garlic bulbs whole, remove any loose, papery outer layers. In a large bowl combine onion wedges, garlic bulbs, carrots, celery, 1/4 cup broth, oil, bay leaves, sage sprigs, thyme leaves, and the remaining 1 teaspoon salt. Arrange vegetables around chicken; spoon liquid over chicken.

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Instructions Checklist
Instructions Checklist
  • Roast, uncovered, for 1-1/4 to 1-3/4 hours or until drumsticks move easily in sockets and chicken is no longer pink (180°F), stirring vegetables a few times and adding small amounts of additional broth if pan begins to get too brown. Remove from oven.

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  • Cover and let stand for 10 minutes before carving chicken. Remove and discard bay leaves and sage sprigs. Serve chicken with vegetables and pan juices.

Nutrition Facts

356 calories; 25 g total fat; 7 g saturated fat; 5 g polyunsaturated fat; 12 g monounsaturated fat; 99 mg cholesterol; 612 mg sodium. 398 mg potassium; 7 g carbohydrates; 1 g fiber; 2 g sugar; 25 g protein; 0 g trans fatty acid; 1895 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 2 mg iron;

Reviews

5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1