Organic Free-Range Rosemary Roasted Chicken with Spelt Bread Stuffing

Organic Free-Range Rosemary Roasted Chicken with Spelt Bread Stuffing
Organic, free-range chickens not only taste better, often having more tender meat, but also are raised in humane conditions. Purchase local meat for the freshest product and to lessen the carbon impact that purchasing farm-factory chickens often makes. This chicken works well simply roasted, either stuffed with an bread mixture or a halved lemon inserted into the cavity.
Organic Free-Range Rosemary Roasted Chicken with Spelt Bread Stuffing
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Nutrition Facts
Organic Free-Range Rosemary Roasted Chicken with Spelt Bread Stuffing
Amount Per Serving
Calories 1117 Calories from Fat 549
% Daily Value*
Total Fat 61g 94%
Saturated Fat 17g 85%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 206mg 69%
Sodium 2939mg 122%
Potassium 211mg 6%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 3g
Protein 131g 262%
Vitamin A 2%
Vitamin C 97%
Calcium 3%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time 30 minutes
Cook Time 90 minutes
Servings
Ingredients
Stuffing
Prep Time 30 minutes
Cook Time 90 minutes
Servings
Ingredients
Stuffing
Organic Free-Range Rosemary Roasted Chicken with Spelt Bread Stuffing
Votes: 0
Rating: 0
You:
Rate this recipe!
Nutrition Facts
Organic Free-Range Rosemary Roasted Chicken with Spelt Bread Stuffing
Amount Per Serving
Calories 1117 Calories from Fat 549
% Daily Value*
Total Fat 61g 94%
Saturated Fat 17g 85%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 206mg 69%
Sodium 2939mg 122%
Potassium 211mg 6%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 3g
Protein 131g 262%
Vitamin A 2%
Vitamin C 97%
Calcium 3%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Set the rack to the medium setting.
  2. Remove any gizzards from the chicken and rinse out the cavity under running cold water. Place the chicken in a roasting pan, breast-side up. Make slits in the skin above the breasts and legs and insert the onion and garlic and 1 pinch of rosemary in each.
  3. Toss together the ingredients for the stuffing, ensuring the oil and seasonings are evenly distributed.
  4. Drizzle the olive oil on top evenly. Sprinkle the rosemary, lemon zest, black pepper and salt, to taste, on top. Insert the prepared stuffing into the cavity.
  5. Cover the chicken with tinfoil or a lid that fits the roasting pan and insert into the oven. Cook for 1 hour for every 5 pounds. Remove the tinfoil and continue to roast until the chicken is golden brown, about 30 minutes. Remove when a meat thermometer inserted into the thickest part of the breast reads 165 degrees Fahrenheit.
  6. Remove from the oven, tent with foil, and allow to rest for 10 minutes before cutting.
Recipe Notes

Calories: 224
Fat: 11g
Protein: 27g
Carbohydrates: 6g

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