The nutrition facts were run two ways for you at Calorie Count. To log using the recipe below, use this link. If you are on a low sodium diet, use salt free butter and low or no sodium chicken broth. If you do that, log with these nutrition facts.
Claire’s Classic Roast Chicken
1 whole roasting chicken, approximately four pounds
1 tbs butter
1/2 tsp salt
1/2 tsp pepper
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/3 cup shallots, chopped
3 cloves garlic, sliced
1 cup chicken broth
Wash the chicken in cold water and pat dry. Cut the lemon in quarters and place inside the chicken with the sliced garlic. Rub the chicken all over with butter. season well with salt & pepper.
Place the chopped vegetables in the bottom of a roasting pan with the chicken broth. Place the chicken, breast side down, on the vegetables.
Put into a preheated 400 f oven and roast for 35 minutes.
Turn the chicken over and continue to to roast for 30 to 40 more minutes, or until done.
Remove from the oven and place on a warm platter, loosely covered with aluminum foil, and let rest for at least 15 minutes prior to carving.
The vegetables and pan drippings can be defatted, pureed and served as a deliciously light sauce.