Creamy Herbed Roast Chicken
Is a turkey too much for the occasion? How about a nice roaster, a whole bird that’s large enough to feed a tableful of guests (with maybe a few leftovers), but not so big that you’re overwhelmed. The perfect Sunday supper…
1-1/2 teaspoons dried thyme
1-1/2 teaspoons dried oregano
1 teaspoon dried sage leaves
1 teaspoon garlic powder
1 teaspoon coarse salt
Freshly ground pepper to taste
1 (6 pounds) Gold'n Plump® Whole Chicken
3/4 cup garlic and herb spreadable cheese
1 tablespoon olive oil
Heat oven to 425°F. Mix thyme, oregano, sage, garlic powder, salt, and pepper in small bowl. Place chicken in shallow roasting pan. Tuck wings under and tie legs together with kitchen twine. Loosen skin around breast with wooden spoon. Carefully spread soft cheese over meat under skin, then smooth skin back into place. Rub chicken with oil; sprinkle with herb mixture.
Roast chicken 1-1/4 to 1-1/2 hours or until juices run clear and internal temperature in thigh reaches 165°F. Let chicken rest 10 minutes before slicing; serve with pan juices.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings8
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- PER SERVING
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Calories320
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Calories from Fat60%
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Total Fat22g
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Saturated Fat8g
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Total Carbohydrate1g
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Protein29g
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Sugars1g
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Cholesterol110mg
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Sodium430mg
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- DAILY VALUE
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Vitamin A8%
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Calcium4%
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Iron10%
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- DIETARY EXCHANGES
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Fat2
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Lean Meat4
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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