Oven Roasted Chicken
This roasted chicken is rubbed with fresh garlic, rosemary, and flat-leaf parsley; then in the last 20 minutes of baking drizzled with flavored oil and raspberry vinegar.
1 (6 pounds) Gold'n Plump® Whole Chicken
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon minced fresh rosemary
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil or rosemary-flavored olive oil
1 cup water, or as needed
1/4 cup raspberry vinegar
Position oven rack so top of chicken is just above middle of oven. Preheat oven to 475°F. Lightly coat large roasting pan (about 16”x12”x3”) with cooking spray. Make certain pan is large enough to provide space around chicken.
Rinse chicken well inside and out; pat dry.
Stir together all seasoning ingredients in small bowl.
Place chicken, breastside up, on a rack in pan. Coat chicken with oil, then rub with seasoning mix. Tuck wings. Pour water into bottom of roasting pan.
Roast chicken for 30 minutes.
Reduce temperature to 375°F. Continue to roast, basting occasionally and adding water as needed, for 1 1/2 to 2 1/2 hours or until pop-up timer pops up and thermometer registers 180°F. The juices should run clear with no hint of pink in meat.
During last 20 minutes, drizzle chicken with raspberry vinegar.
Remove chicken from oven and let stand for about 10 minutes.
Roasting guideline for chicken is approximately 21 to 24 minutes per pound. Serve with roasted vegetables to round out the meal.
2 teaspoons jarred minced garlic may be substituted for fresh minced garlic.
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
- PER SERVING
Calories from Fat62%
- DAILY VALUE
- DIETARY EXCHANGES
- 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.