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Perfect Roast Chicken

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443
Calories 
15g
Carbs 
28g
Fat 
34g
Protein 
12
Weight Watchers® SmartPoints™
(12 PointsPlus®)

Recipes Content

Recipe

28-day Healthy Dinner Challenge Learn More

So let’s start by talking about the flailing chicken arms in the photo. Every roasted chicken recipe I read says to tie the legs together with twine. But I never have twine and never remember to buy it no matter how many times I write it down or text it to myself. But luckily, flailing chicken legs still taste great when cooked, especially when roasted with lemon, garlic, thyme, fennel, and a touch of butter. This recipe is a slight adaptation of Ina Garten’s Perfect Roast Chicken and is exactly that. It’s everything you want in a roast chicken and will fill your home with delicious smells and wonderful flavors. I recommend making it as soon as possible.

Prep Time

Perfect Roast Chicken

5
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

8
  • 3 lbs whole chicken
  • Salt and pepper
  • 10 U sprigs fresh thyme
  • 1 U lemon, halved
  • 12 U garlic cloves (whole head, cut in half crosswise)
  • 1 tbsp butter, melted (or olive oil or ghee)
  • 1 U large onion, thickly sliced
  • 4 U carrots cut into 2-inch chunks
  • 1 U bulb fennel, tops removed, and cut into wedges
  • 1 lb. celeriac, cubed

Nutritional Facts

Serving Size: 
varies (434g)
Amount Per Serving
Calories 443
Calories from Fat 247
% Daily Value *
Total Fat 28g
42%
Saturated Fat 8g
42%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 132mg
44%
Sodium 214mg
9%
Total Carbohydrate 15g
5%
Dietary Fiber 4g
16%
Sugars 3g
Protein 34g

Directions

  1. Preheat the oven to 425.
  2. Wash the chicken and pat it dry completely. Season the inside of the chicken with salt and pepper. Stuff with the lemon, 3/4 of the thyme bunch, and the garlic.
  3. Brush the outside of the chicken with the melted butter. Season with salt and pepper.
  4. Add the onion, carrots, fennel, and potatoes to the bottom of a roasting pan coated with cooking spray. Season with salt and pepper. Sprinkle the remaining thyme over the veggies.
  5. Place the chicken on top. Roast for 90 minutes or until the juice run clear. Let rest for 30 minutes, tented with foil, before serving.
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Notes

The calorie and PointsPlus of each serving will vary based on the size of the serving and piece of chicken. The provided is an average with the skin and all fat. You can reduce calories and fat by removing the skin before consuming.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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