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Simple Roast Chicken

 
One serving costs about $1.82

$1.82 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:68%

Spoonacular Score: 68%

 

Simple Roast Chicken could be just the gluten free recipe you've been looking for. One portion of this dish contains approximately 33g of protein, 37g of fat, and a total of 608 calories. For $1.82 per serving, you get a main course that serves 4. This recipe from Foodista requires olive oil, lemon, garlic, and sweet potatoes. 2 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 68%, which is solid. Users who liked this recipe also liked Simple Roast Chicken, Simple roast chicken, and Simple Roast Chicken.

Ingredients

Servings:
1.27 lb
1.27 lb chicken
chicken
0.5 stick
0.5 stick butter
butter
5 cloves
5 cloves garlic
garlic
some
some lemons
lemons
1 tsp
1 tsp chilli flakes
chilli flakes
some
some salt and pepper
salt and pepper
0.5
0.5  lemon
lemon
4
4  yukon gold potatoes
yukon gold potatoes
2
2  sweet potatoes
sweet potatoes
1 pinch
1 pinch chilli flakes
chilli flakes
some
some olive oil
olive oil
1.27 lb chicken
1.27 lb
chicken
0.5 stick butter
0.5 stick
butter
5 cloves garlic
5 cloves
garlic
some lemons
some
lemons
1 tsp chilli flakes
1 tsp
chilli flakes
some salt and pepper
some
salt and pepper
0.5  lemon
0.5
lemon
4  yukon gold potatoes
4
yukon gold potatoes
2  sweet potatoes
2
sweet potatoes
1 pinch chilli flakes
1 pinch
chilli flakes
some olive oil
some
olive oil

Equipment

baking pan
baking pan
oven
oven
baking pan
baking pan
oven
oven


Instructions

Wash the chicken inside and out and pat dry. Make sure the skin is nice and dry so the skin gets crispy. Season well with salt and pepper inside, out and under the skin. Mix the butter with the garlic, chilli and lemon rind. Season a bit with salt and pepper. Stuff the flavoured butter under the skin over the breast, legs and back. Stuff the lemon half into the cavity. Pre-heat the oven to 400F. Toss the two kinds of potatoes in the bottom the the baking pan with the chilli, salt and pepper to taste and a generous helping of olive oil. Place a rack over the vegetables. Position the chicken breast side up on the rack. Bake for the first 15 minutes at 400F. Then drop the temperature and continue to cook for about an hour at 300F. Halfway through cooking turn the chicken on its breast. Spoon over some of the juices. Later, to check for doneness, pierce the thickest part of the chicken (the thigh). If the juices run clear the chicken is ready, if not continue cooking. Serve chicken on a platter on the bed of roasted potatoes.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.98
Ingredient
1.2 kgs chicken
½ sticks butter
5 cloves garlic
some lemons
1 teaspoon chilli flakes
½ lemon
4 yukon gold potatoes
2 sweet potatoes
some olive oil
Price
$3.83
$0.48
$0.33
$0.03
$0.10
$0.25
$1.21
$1.51
$0.17
$7.91

Tips

Health Tips

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
681k Calories
32g Protein
36g Total Fat
55g Carbs
27% Health Score
Limit These
Calories
681k
34%

Fat
36g
57%

  Saturated Fat
14g
88%

Carbohydrates
55g
18%

  Sugar
6g
7%

Cholesterol
138mg
46%

Sodium
332mg
14%

Get Enough Of These
Protein
32g
65%

Vitamin A
16748IU
335%

Vitamin B6
1mg
66%

Vitamin B3
12mg
62%

Vitamin C
47mg
58%

Potassium
1418mg
41%

Phosphorus
374mg
37%

Manganese
0.66mg
33%

Selenium
22µg
33%

Fiber
7g
31%

Vitamin B5
2mg
28%

Magnesium
99mg
25%

Copper
0.45mg
22%

Vitamin B1
0.33mg
22%

Iron
3mg
20%

Zinc
2mg
19%

Vitamin B2
0.31mg
18%

Folate
50µg
13%

Vitamin E
1mg
12%

Vitamin K
11µg
11%

Calcium
86mg
9%

Vitamin B12
0.47µg
8%

Vitamin D
0.5µg
3%

covered percent of daily need

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