Directions:
- Rinse chicken and pat dry.
- In a small bowl combine salt, sugar and spices.
- Coat chicken evenly with seasoning, sprinkling a little in cavity, and rubbing the rest into skin.
- Wrap in plastic bag and refrigerate for up to 48 hours.
- Heat oven to 500°F.
- In a small roasting pan, place chicken breast side down on a rack.
- After 15 minutes, reduce heat to 450 F, turn bird breast side up, and roast 15 minutes more.
- Reduce heat to 425 F, baste chicken with released juices, and cook 30 minutes more, or until temperature at leg reads 160°F.
- Remove chicken from oven, and let stand 15 minutes before carving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 373.45 Kcal (1564 kJ) | ||
| Calories from fat | 235.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.17g | 40% | |
|---|---|---|---|
| Cholesterol | 156.9mg | 52% | |
| Sodium | 897.25mg | 37% | |
| Potassium | 330.5mg | 7% | |
| Total Carbs | 0.52g | 0% | |
| Sugars | 0.42g | 2% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 31.39g | 63% | |
| Vitamin C | 5.2mg | 9% | |
| Iron | 1.8mg | 10% | |
| Calcium | 20.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 211.11 Kcal (884 kJ) | ||
| Calories from fat | 133.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.79g | 40% | |
|---|---|---|---|
| Cholesterol | 88.7mg | 52% | |
| Sodium | 507.22mg | 37% | |
| Potassium | 186.83mg | 7% | |
| Total Carbs | 0.29g | 0% | |
| Sugars | 0.24g | 2% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 17.74g | 63% | |
| Vitamin C | 3mg | 9% | |
| Iron | 1mg | 10% | |
| Calcium | 11.6mg | 2% | |
* 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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