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Ingredients
US|METRIC
4 SERVINGS
- roasting chicken (3 1/2 to 4 pounds)
- 4 Tbsp. softened butter
- 2 lemons (quartered)
- 8 sprigs thyme
- 1 tsp. salt (divided)
- 1 lb. carrots (roughly chopped)
- 2 onions (small, quartered)
- 1 Tbsp. olive oil
- 1 tsp. black pepper
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Directions
- Preheat your KitchenAid® Compact Oven to 425° F. Rinse the chicken thoroughly and remove any giblets from the cavity. Pat the chicken dry.
- Smear one tablespoon of softened butter inside the cavity. Sprinkle 1/4 teaspoon of salt inside the cavity. Smear one tablespoon of softened butter on the skin. Sprinkle 1/4 teaspoon of salt on the skin. Place a quartered lemon, a quartered onion and 4 thyme sprigs inside the cavity. Use kitchen twine to truss the chicken, if desired.
- Place the chicken in the roasting pan. Arrange the roughly chopped carrots, onions and remaining lemon around the chicken. Drizzle the olive oil over the vegetables.
NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories210Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol30mg10% |
Sodium750mg31% |
Potassium540mg15% |
Protein2g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate23g8% |
Dietary Fiber7g28% |
Sugars8g |
Vitamin A390% |
Vitamin C90% |
Calcium10% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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