Directions:
- Preheat oven to 475°F
- Slice celery. Sprinkle inside cavity of chicken with thyme and salt; add 1 teaspoon butter, sliced celery and onion. Rub outside of chicken with remaining butter.
- Tuck wing tips under back of chicken. Place chicken breast side-down on rack in roasting pan.
- Add enough water to cover bottom of pan. Roast for 10 minutes. Reduce temperature to 375°F Roast for 20 minutes longer.
- Turn chicken breast-side up. Roast until chicken is browned, about 30 minutes longer.
- Ps:Great Idea
- Save washing another pan. Make gravy to accompany the chicken directly in the roasting pan. Stir 1 tablespoon flour for each cup of pan juices and a small amount of water into the roasting pan. Cook the gravy over medium-high heat, stirring continually until thickened.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 543.31 Kcal (2275 kJ) | ||
| Calories from fat | 204.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.72g | 35% | |
|---|---|---|---|
| Cholesterol | 944.11mg | 315% | |
| Sodium | 610.59mg | 25% | |
| Potassium | 984.44mg | 21% | |
| Total Carbs | 7g | 2% | |
| Sugars | 1.42g | 6% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 71.91g | 144% | |
| Vitamin C | 54.1mg | 90% | |
| Vitamin A | 11.9mg | 398% | |
| Iron | 20mg | 111% | |
| Calcium | 55.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 122.16 Kcal (511 kJ) | ||
| Calories from fat | 45.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.11g | 35% | |
|---|---|---|---|
| Cholesterol | 212.28mg | 315% | |
| Sodium | 137.29mg | 25% | |
| Potassium | 221.35mg | 21% | |
| Total Carbs | 1.57g | 2% | |
| Sugars | 0.32g | 6% | |
| Dietary Fiber | 0.21g | 4% | |
| Protein | 16.17g | 144% | |
| Vitamin C | 12.2mg | 90% | |
| Vitamin A | 2.7mg | 398% | |
| Iron | 4.5mg | 111% | |
| Calcium | 12.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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