Oven Roasted Chicken

Oven Roasted Chicken
Source: https://www.myplate.gov/recipes/supplemental-nutrition-assistance-program-snap/oven-roasted-chicken


1 chicken, broiler/fryer (thawed, if frozen)
2 tablespoons Italian dressing, low-fat (or olive oil)
1 teaspoon garlic salt
1 lemon, quartered (or orange)


1. If chicken is frozen, thaw in the refrigerator 24 hours before cooking.

2. Place chicken on a pan or plate while thawing in the refrigerator.

3. Preheat oven to 375°F.

4. Remove necks and giblets from chicken cavity, if present before cooking. Reserve for another use.

5. Place chicken, breast side up, in a roasting pan.

6. Brush chicken skin with Italian dressing and sprinkle with garlic salt.

7. Stuff lemon or orange into chicken cavity.

8. Roast 1 1/4 – 1 1/2 hours or until meat thermometer inserted into chicken thigh registers 165°F.

9. Let chicken set for 15 minutes after removing from the oven before carving.


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