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Rosemary Roasted Chicken

Rosemary Roasted Chicken
Rosemary Roasted Chicken
This healthy recipe comes from NDSU Extension Service.


1 (3-pound) whole chicken

Salt and pepper (as desired)

1 small onion, quartered

¼ c. chopped fresh rosemary


Preheat oven to 350 F. Season the chicken with salt and pepper as desired. Stuff the cavity with rosemary and onion. Place in a roasting pan or large baking dish. To prevent drying out and browning, you may want to cover the chicken loosely with aluminum foil. Roast for two to 2 ½ hours, until juices run clean and the internal temperature is 165 F. Baste the chicken a couple of  time during roasting with the juice in the pan

A 3-ounce portion of roasted chicken (about the size of a deck of cards) without skin and without added salt has 150 calories, 7 grams (g) fat, 20 g protein, 0 g carbohydrate, 0 g fiber and 80 milligrams sodium.



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