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Cook Time:20 minsAdditional Time:1 hr 55 minsTotal Time:2 hrs 15 minsServings:16Yield:16 servingsJump to Nutrition Facts
Cook Time:20 minsAdditional Time:1 hr 55 minsTotal Time:2 hrs 15 minsServings:16Yield:16 servings
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:1 hr 55 mins
Additional Time:
1 hr 55 mins
Total Time:2 hrs 15 mins
Total Time:
2 hrs 15 mins
Servings:16
Servings:
16
Yield:16 servings
Yield:
16 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 5-pound whole chickens, giblets removed1tablespoonkosher salt1teaspoonground pepper1cupchopped onion1cupchopped celery1cupchopped carrot2teaspoonsextra-virgin olive oil
Cook Mode(Keep screen awake)
Ingredients
2 5-pound whole chickens, giblets removed
1tablespoonkosher salt
1teaspoonground pepper
1cupchopped onion
1cupchopped celery
1cupchopped carrot
2teaspoonsextra-virgin olive oil
DirectionsPreheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.Let chickens stand at room temperature for 30 minutes. Thoroughly pat dry with paper towels, inside and out. Gently separate the skin from the meat and season under the skin and inside the cavity with salt and pepper. Tie the legs together with kitchen string, mostly closing the cavity opening. Tuck the wing tips under the chickens. Place onion, celery and carrot on the prepared baking sheet. Brush the chickens with oil and set on top of the vegetables, about 2 inches apart.Roast in the center of the oven for 40 minutes. Using tongs and a spatula to help you, rotate each chicken 180 degrees (so the side facing in is now facing out). Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh, without touching bone, registers at least 165 degrees F, 20 to 30 minutes more.Tilt each chicken so the juice from the cavity runs onto the pan. Transfer the chickens to a clean cutting board. Let rest 15 minutes. Remove the string before carving.Originally appeared: EatingWell Magazine, September/October 2016
Directions
Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.Let chickens stand at room temperature for 30 minutes. Thoroughly pat dry with paper towels, inside and out. Gently separate the skin from the meat and season under the skin and inside the cavity with salt and pepper. Tie the legs together with kitchen string, mostly closing the cavity opening. Tuck the wing tips under the chickens. Place onion, celery and carrot on the prepared baking sheet. Brush the chickens with oil and set on top of the vegetables, about 2 inches apart.Roast in the center of the oven for 40 minutes. Using tongs and a spatula to help you, rotate each chicken 180 degrees (so the side facing in is now facing out). Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh, without touching bone, registers at least 165 degrees F, 20 to 30 minutes more.Tilt each chicken so the juice from the cavity runs onto the pan. Transfer the chickens to a clean cutting board. Let rest 15 minutes. Remove the string before carving.
Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.
Let chickens stand at room temperature for 30 minutes. Thoroughly pat dry with paper towels, inside and out. Gently separate the skin from the meat and season under the skin and inside the cavity with salt and pepper. Tie the legs together with kitchen string, mostly closing the cavity opening. Tuck the wing tips under the chickens. Place onion, celery and carrot on the prepared baking sheet. Brush the chickens with oil and set on top of the vegetables, about 2 inches apart.
Roast in the center of the oven for 40 minutes. Using tongs and a spatula to help you, rotate each chicken 180 degrees (so the side facing in is now facing out). Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh, without touching bone, registers at least 165 degrees F, 20 to 30 minutes more.
Tilt each chicken so the juice from the cavity runs onto the pan. Transfer the chickens to a clean cutting board. Let rest 15 minutes. Remove the string before carving.
Originally appeared: EatingWell Magazine, September/October 2016
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Nutrition Facts(per serving)182Calories7gFat0gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
