Our Disclaimer (The serious stuff)
By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?
Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.
We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.
Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)
×
Herb Roasted Chicken
gluten-free
$1.23 per serving
32 likes
Ready in 4 hours
6
gluten-free,gluten free,fodmap friendly
lunch,main course,main dish,dinner
Spoonacular Score: 41%
My notes:
If you have around 4 hours to spend in the kitchen, Herb Roasted Chicken might be an amazing gluten free and fodmap friendly recipe to try. For $1.23 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains roughly 21g of protein, 32g of fat, and a total of 425 calories. If you have basil, brown sugar, kosher salt, and a few other ingredients on hand, you can make it. It works well as a main course. This recipe from Foodista has 32 fans. All things considered, we decided this recipe deserves a spoonacular score of 39%. This score is not so awesome. Herb Roasted Chicken, Herb Roasted Whole Chicken, and Herb Roasted Chicken are very similar to this recipe.
Ingredients
73.33 g
0.33 cup
brown sugar
73.33 g
0.33 cup
brown sugar
0.5 tsps
0.5 tsps
dried basil
1 Tbsp
1 Tbsp
dried rosemary
1 Tbsp
1 Tbsp
dried rosemary
1 Tbsp
1 Tbsp
black coarse pepper
653.17 g
3 lb
whole chicken
73.33 g
0.33 cup
brown sugar
73.33 g
0.33 cup
brown sugar
0.5 tsps
0.5 tsps
dried basil
1 Tbsp
1 Tbsp
dried rosemary
1 Tbsp
1 Tbsp
dried rosemary
1 Tbsp
1 Tbsp
black coarse pepper
653.17 g
3 lb
whole chicken
Equipment
Instructions
- For the brine, combine the water, salt, sugar, half of the dried herbs and bay leaves into a large saucepan. Bring the mixture to a boil, stirring to dissolve the salt and sugar. Reduce to heat to low and simmer for 10 min so the flavors of the herbs can be drawn out. Pour the brine into a deep set large bowl and cool it down with your ice water. Set aside.
- Clean the chicken by rinsing out the cavity and outer skin and place on a clean surface. Be sure not to contaminate any vegetables or other ingredients, because no one is a fan of salmonella! Place the chicken in the brine, make sure it is completely immersed in the brine. Cover and allow to marinate for at least an hour and up to 6 hours.
- Preheat the oven to 375F.
- Remove the chicken from the brine and place on a clean surface. Pat the chicken dry with a paper towel as shown. Separate the skin from the flesh, you can do this by carefully inserting your fingers underneath the skin and gently pull up to create a space or pocket. Take the butter and rub it underneath the skin and flesh this will make your chicken moist and tender while accentuating the flavor of the herbs in the meat. Coat the skin with te remaining herbs and place in a roasting pan, if more herbs are needed just add more.
- Bake the chicken for about 1 hour and 10 minutes, basting the chicken half way through and again during the last 10 minutes. To test the doneness of your chicken, insert a meat thermometer into the thickest part of the breast, it should read 165F. If you do not own a thermometer, cut into the chicken and if it releases pink juices it is undercooked. Your chicken is done when the juices are a clear yellow.
- Transfer the chicken to a carving board and allow it to rest for 10-20 minutes. This allows the juices to settle into the meat so it does not end up running out all over the board. To serve, begin carving the legs it is easiest to cut at the joints. Remove the wings and then the legs and thighs the same way. To carve each breast, start at the breabone and cut downward and parallel to the rib cage. Then make a deep horizontal cut right above the thigh and wing joints. You can choose to serve the breasts whole or cut them into thin slices.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Price Breakdown
Cost per Serving: $1.31
Ingredient
2 bay leaves
2 bay leaves
⅓ cups brown sugar
⅓ cups brown sugar
1 stick butter
½ teaspoons dried basil
1 tablespoon dried rosemary
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon fennel seeds
1 tablespoon black coarse pepper
3 pounds whole chicken
Price$0.04
$0.04
$0.24
$0.24
$0.97
$0.04
$0.25
$0.20
$0.63
$0.70
$0.18
$4.34
$7.86
Nutritional Information
Quickview
472 Calories
20g Protein
32g Total Fat
26g Carbs
3% Health Score
Limit These
Calories
472k
Fat
32g
Saturated Fat
14g
Carbohydrates
26g
Sugar
23g
Cholesterol
122mg
Sodium
419mg
Get Enough Of These
Protein
20g
Vitamin B3
7mg
Selenium
16µg
Vitamin B6
0.42mg
Phosphorus
174mg
Vitamin K
17µg
Manganese
0.31mg
Iron
2mg
Vitamin A
680IU
Zinc
1mg
Vitamin B5
1mg
Magnesium
37mg
Calcium
88mg
Vitamin B2
0.15mg
Potassium
287mg
Copper
0.16mg
Vitamin B12
0.37µg
Vitamin E
0.83mg
Vitamin B1
0.08mg
Fiber
1g
Vitamin C
2mg
Folate
11µg
Vitamin D
0.22µg
covered percent of daily need
Related Recipes