When it comes to Sunday suppers, roast chicken is one of the classics. And for a good reason, too. These birds are the perfect cheap dinner idea, and they’re versatile enough that you can repurpose the chicken leftovers<\/a> all week long.<\/p>\n
Before you do anything, take the bird from its packaging and pat it dry with paper towels. The drier the skin, the crispier and more delicious it will be.<\/p>\n
Once the chicken is dry, stuff it with aromatics\u2014the herbs and citrus. Start by zesting<\/a> two to three lemons. Set that zest aside for later. Then chop up the lemons into medium-sized chunks. Place the lemon wedges and the rosemary sprigs inside the cavity of the chicken (make sure you remove the bag of giblets.)<\/p>\n
Trussing is a fancy-sounding word for tying up the bird before it roasts. This keeps the chicken in a compact and uniform shape, allowing it to cook evenly. If this is a new technique for you, here’s how to truss a chicken<\/a>:<\/p>\n
Most roast chicken recipes call for a shallow roasting pan<\/a> fitted with a rack to elevate the bird. This ensures that hot air will circulate around the chicken, giving every inch a crispy, golden brown bake. For this recipe, you’ll need a small (14-inch) roasting pan with sides about 3 inches tall. We like using stainless-steel roasting pans because they’re lightweight and don’t react to acidic ingredients.<\/p>\n
Don’t be afraid of seasoning! This whole chicken requires a lot of flavor to permeate all the meat. Our Test Kitchen experts have a few tips for seasoning meat like a pro:<\/p>\n
In this recipe, the chicken gets a good dose of seasoning from the lemons and rosemary inside the cavity. That doesn’t mean we can skip seasoning the outside, though. Start by brushing the outside of the chicken with oil. We use olive oil in this recipe, but you can substitute vegetable or grapeseed oil.<\/p>\n
In a small dish, toss together the reserved lemon zest, minced rosemary, salt and pepper. Pat this mixture all over the chicken, making sure to get all the sides and nooks and crannies.<\/p>\n
Let’s get roasting! Bake the bird, uncovered, in a 350\u00b0F oven for at least two hours (it may take up to two hours and 45 minutes if you have a larger bird). As it cooks, baste the chicken occasionally with the drippings that collect at the bottom of the pan. If you don’t have a baster, you can use a spoon to scoop the drippings and pour them over the top of the chicken.<\/p>\n
When done, the internal temperature should read 165\u00ba in the breast or 175\u00ba in the thigh. To get the most accurate reading, insert an instant-read meat thermometer<\/a> into the thickest part of the meat (being careful not to touch the bone).<\/p>\n
Once the chicken has finished cooking, let it stand at room temperature for at least 15 minutes before carving. This cooling period allows the proteins to relax and let moisture in, giving you a juicy, tender bird. Tent with foil to keep the chicken warm.<\/p>\n
Snip off the string and discard the lemons and rosemary from the chicken cavity. Then get carving\u2014it’s easier than you think! Here’s how to carve a chicken<\/a>:<\/p>\n
We love the combination of lemon and rosemary in this recipe, but if you want to switch things up, here are some other ways to season a roast chicken:<\/p>\n
Roasting chicken on a bed of vegetables is an ideal way to create a flavorful vegetable side! The chicken juices will drip onto the veggies as they cook, seasoning them with savory flavor.<\/p>\n
Start by choosing the right vegetables. You’re looking for ones that can stand up to the chicken’s long cook time. Potatoes, root vegetables or winter squash work really well, but you can also use items like onions or celery if they’re cut into large pieces.<\/p>\n
Then, toss the vegetables with a little oil, salt and the seasonings of your choice. Place them in a single layer on the bottom of a roasting pan or sheet pan. If the pan has a rack, you can place the chicken on the rack before putting it on top of the vegetables. You can also skip the rack, as the veggies will keep the chicken elevated from the pan’s bottom.<\/p>\n
Cook the chicken according to the recipe above, being sure the chicken is cooked to a safe temperature before tasting the vegetables.<\/p>\n
A cooked chicken will last three to four days in the refrigerator. It’s best to store chicken in an airtight container or sealed bag. Wrapping it in aluminum foil will work in a pinch, but exposure to air will dry out the chicken and ruin its flavor.<\/p>\n
If you can’t eat all the leftovers within a few days, the freezer is your best bet. When the chicken is completely cooled, place it in an airtight container or freezer-safe bag, squeezing out as much air as possible. Freeze the chicken for up to four months. Thaw it in the refrigerator before reheating it.<\/p>\n
We generally like to roast our chicken uncovered so the skin crisps up and turns an appealing golden brown. If the chicken starts to get too dark before it reaches the proper internal temperature, tent a piece of foil over the top to protect the skin from burning.<\/p>\n
If you have one, a roasting pan<\/a> is the way to go. It’s basically an oversized casserole dish with a rack, which promotes airflow around the chicken to help it cook evenly. Don’t worry if you don’t have one; you can also roast chicken in a Dutch oven, a rimmed baking sheet, a casserole dish or a cast-iron skillet. Or, take the chicken outside and try one of these methods for cooking a chicken on the grill<\/a>.<\/p>\n
If you don’t have a roasting rack, it’s easy to improvise. Prop your chicken up on a base of crumpled aluminum foil, or layer the bottom of a sturdy pan with coarsely chopped veggies like potatoes, carrots and onions. This elevates the chicken\u2014just like a rack. Plus you get a built-in side dish!<\/p>\n
Roasted chicken will taste dry when it loses too much moisture, but that’s an easy condition to prevent. It all starts with salt. Salting the chicken creates a dry brine when combined with the meat’s natural juices. It only needs 30 minutes (or as long as 12 hours) to create a protective layer. As a bonus, salt also seasons the bird, making it more flavorful.<\/p>\n
You’ll also want to avoid overcooking the chicken. Meat loses moisture as it cooks, and no amount of brine can help you. Use a meat thermometer to measure when the chicken reaches the ideal temperature: 165\u00baF for the breast, or 175\u00baF in the thickest part of the thigh.<\/p>\n
The only way to be 100% sure that your chicken is cooked through is to use a meat thermometer.<\/p>\n
That said, you can try cutting into the thickest part of the chicken. If the meat is completely white and the juices run clear, the chicken should be done cooking. This isn’t the best method of checking the chicken’s doneness because it releases the chicken juices, making your bird dry.<\/p>\n
It takes about 20 to 27 minutes per pound to roast a chicken at 350\u00b0. Since that’s a large range of time, the best way to make sure the chicken is cooked through, without overcooking it, is to use a meat thermometer to check its temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"
Have a hankering for roast chicken? The Taste Recipes<\/em> Test Kitchen has tips on how to roast a chicken perfectly every time.<\/p>\n","protected":false},"author":7970,"featured_media":1631969,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307330,304993,304292,305003,304988,303887,306848,305014,305018,304268,307307,324623,304238,304150,303883],"categories-v2":[310369,308940,308305,308949,308935,308478,309603,308957,308959,259483,310342,309177,339175,309434,308476],"coauthors":[50034],"recommended_recipes":[{"post_title":"Sunday Chicken","post_link":"\/recipes\/sunday-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/Sunday-Chicken_exps4336_COMD2447924D11_01_5b_RMS.jpg"},{"post_title":"Sunday Chicken Supper","post_link":"\/recipes\/sunday-chicken-supper\/","post_image":"\/wp-content\/uploads\/2018\/01\/Sunday-Chicken-Supper_EXPS_CWON17_12423_B06_09_5b.jpg"},{"post_title":"Contest-Winning Sunday Fried Chicken","post_link":"\/recipes\/contest-winning-sunday-fried-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2603_CS0706C133-1.jpg"},{"post_title":"Our Top 10 Chicken Recipes","post_link":"\/collection\/our-top-10-chicken-recipes\/","post_image":"\/wp-content\/uploads\/2018\/03\/exps21444_TH132767B05_02_1b_WEB-1.jpg"},{"post_title":"No-Fuss Chicken","post_link":"\/recipes\/no-fuss-chicken\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps488_5ing133188D04_18_3bC_RMS.jpg"},{"post_title":"Top 10 Chicken Dinner Recipes","post_link":"\/collection\/top-10-chicken-dinner-recipes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Creamy-White-Chili_EXPS_CHBZ19_14299_B10_24_6b-23.jpg"},{"post_title":"The Best Rotisserie Chicken from the Grocery Store, Ranked","post_link":"\/article\/best-grocery-store-rotisserie-chicken\/","post_image":"\/wp-content\/uploads\/2018\/08\/Rotisserie-Chicken-Group-Shot-Kristina-Vanni-for-TOH-JVedit-UD-01-scaled.jpg"},{"post_title":"97 of Our Best Oven-Baked Chicken Dinners","post_link":"\/collection\/oven-baked-chicken-dinners\/","post_image":"\/wp-content\/uploads\/2018\/01\/Roasted-Chicken_EXPS_SDFM17_8512_D10_05_3b.jpg"},{"post_title":"The Best Chicken Recipes of 2024","post_link":"\/collection\/best-chicken-recipes\/","post_image":"\/wp-content\/uploads\/2024\/11\/TOH-Best-Recipe-of-2024_Chicken-Potpie.jpg"},{"post_title":"Chicken in the Garden","post_link":"\/recipes\/chicken-in-the-garden\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chicken-in-the-Garden_exps39259_C1789921D51C_RMS-4.jpg"},{"post_title":"Best Chicken Potpie","post_link":"\/recipes\/favorite-chicken-potpie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Favorite-Chicken-Potpie_EXPS_THVP24_21444_MR_02_26_2.jpg"},{"post_title":"Delicious Oven Barbecued Chicken","post_link":"\/recipes\/delicious-oven-barbecued-chicken\/","post_image":"\/wp-content\/uploads\/2025\/01\/Delicious-Oven-Barbecued-Chicken_EXPS_TOHD24_21818_KristinaVanni_7.jpg"},{"post_title":"47 Best Chicken Casserole Recipes","post_link":"\/collection\/best-chicken-casserole-recipes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21704_FM153592C03_10_3b-10.jpg"},{"post_title":"Best Chicken Kiev","post_link":"\/recipes\/best-chicken-kiev\/","post_image":"\/wp-content\/uploads\/2024\/11\/Best-Chicken-Kiev_EXPS_TOHVP24_2149_MR_11_08_1.jpg"},{"post_title":"50 of Our Best Baked Chicken Recipes","post_link":"\/collection\/baked-chicken-recipes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Baked-Chicken-Parmigiana_EXPS_FT21_22495_F_0518_1.jpg"},{"post_title":"Favorite Sweet and Sour Chicken","post_link":"\/recipes\/favorite-sweet-and-sour-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/Favorite-Sweet-and-Sour-Chicken_EXPS_FT23_33257_ST_6_27_1.jpg"},{"post_title":"Mayonnaise Lover's Chicken","post_link":"\/recipes\/mayonnaise-lover-s-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40185_SD1194782_D37A-4.jpg"},{"post_title":"Deviled Chicken","post_link":"\/recipes\/deviled-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/Deviled-Chicken_EXPS_WRSM17_23733_C03_24_3b.jpg"},{"post_title":"Best Chicken 'n' Biscuits","post_link":"\/recipes\/best-chicken-n-biscuits\/","post_image":"\/wp-content\/uploads\/2025\/01\/Best-Chicken-n-Biscuits_EXPS_TOHD24_36328_LauraScherb_5.jpg"},{"post_title":"Marry Me Chicken","post_link":"\/recipes\/marry-me-chicken-recipe\/","post_image":"\/wp-content\/uploads\/2024\/10\/Marry-Me-Chicken_EXPS_FT24_278387_JR_1015_11.jpg"}],"acf":{"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Sunday-s-Best-Chicken_EXPS_GHTJM17_42200_D03_22_15b.jpg","long_pin_file":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/sunday-s-best-chicken\/","name":"Roast Chicken","datePublished":"2018-01-01","dateModified":"2024-01-30","prepTime":"PT40M","cookTime":"PT02H00M","totalTime":"PT02H40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Sunday-s-Best-Chicken_EXPS_GHTJM17_42200_D03_22_15b-4.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Have a hankering for roast chicken? The Taste Recipes<\/em> Test Kitchen has tips on how to roast a chicken perfectly every time.","recipeIngredient":["2 to 3 medium lemons","2 fresh rosemary sprigs","1 roasting chicken (5 to 6 pounds)","1 tablespoon olive oil","2 tablespoons minced fresh rosemary","1 tablespoon coarsely ground pepper","1-1\/2 teaspoons salt"],"recipeInstructions":[{"@type":"HowToStep","name":"Prep the chicken","text":"Before you do anything, take the bird from its packaging and pat it dry with paper towels. The drier the skin, the crispier and more delicious it will be. Once the chicken is dry, stuff it with aromatics\u2014the herbs and citrus. Start by zesting two to three lemons. Set that zest aside for later. Then chop up the lemons into medium-sized chunks. Place the lemon wedges and the rosemary sprigs inside the cavity of the chicken (make sure you remove the bag of giblets.)","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/05\/GHTJM17_42200_RoastChicken_1.jpg?fit=696,800"},{"@type":"HowToStep","name":"Truss the chicken","text":"Trussing is a fancy-sounding word for tying up the bird before it roasts. This keeps the chicken in a compact and uniform shape, allowing it to cook evenly. If this is a new technique for you, here's how to truss a chicken: Grab a spool of butcher's twine. Place the bird breast-side up. Place a long piece of string underneath the legs and tail, pulling it so it has an equal length on each side. Form a loose figure eight around the legs, pulling the string up around the tops of the legs before crisscrossing it below the ankles. Pull the string tight to squeeze the legs together. Then loop the string back to the top of the ankles. Crisscross the string near the chicken's cavity. Pull it up towards the wings, hooking it on either side of the breast. Flip the chicken over and tie the string around the wings. Trim off any excess twine.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/05\/GHTJM17_42200_D03_RoastChicken_2.jpg?fit=696,800"},{"@type":"HowToStep","name":"Pick the right pan","text":"Most roast chicken recipes call for a shallow roasting pan fitted with a rack to elevate the bird. This ensures that hot air will circulate around the chicken, giving every inch a crispy, golden brown bake. For this recipe, you'll need a small (14-inch) roasting pan with sides about 3 inches tall. We like using stainless-steel roasting pans because they're lightweight and don't react to acidic ingredients. Place your trussed chicken, breast-side up, on a roasting rack in preparation for the next step.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/05\/GHTJM17_42200_D03_RoastChicken_3.jpg?fit=696,800"},{"@type":"HowToStep","name":"Season the chicken","text":"Don't be afraid of seasoning! This whole chicken requires a lot of flavor to permeate all the meat. Our Test Kitchen experts have a few tips for seasoning meat like a pro: Use kosher salt instead of table salt. It has a coarser grain, so you can cover more surface area of the chicken without creating an overly salty flavor. Don't skimp on the salt. Use about one teaspoon of kosher salt per pound of meat. Season in advance. Salt pulls moisture away from the surface, drying out the skin and helping it crisp up to perfection. Let the chicken rest for at least 30 minutes, or as long as 12 hours if you have the time. In this recipe, the chicken gets a good dose of seasoning from the lemons and rosemary inside the cavity. That doesn't mean we can skip seasoning the outside, though. Start by brushing the outside of the chicken with oil. We use olive oil in this recipe, but you can substitute vegetable or grapeseed oil. In a small dish, toss together the reserved lemon zest, minced rosemary, salt and pepper. Pat this mixture all over the chicken, making sure to get all the sides and nooks and crannies.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/05\/GHTJM17_42200_D03_RoastChicken_4.jpg?fit=696,800"},{"@type":"HowToStep","name":"Roast the chicken","text":"Let's get roasting! Bake the bird, uncovered, in a 350\u00b0F oven for at least two hours (it may take up to two hours and 45 minutes if you have a larger bird). As it cooks, baste the chicken occasionally with the drippings that collect at the bottom of the pan. If you don't have a baster, you can use a spoon to scoop the drippings and pour them over the top of the chicken. When done, the internal temperature should read 165\u00ba in the breast or 175\u00ba in the thigh. To get the most accurate reading, insert an instant-read meat thermometer into the thickest part of the meat (being careful not to touch the bone). Test Kitchen Tip: If the chicken is browning too quickly, cover it loosely with aluminum foil.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/05\/GHTJM17_42200_D03_RoastChicken_6.jpg?fit=696,800"},{"@type":"HowToStep","name":"Let the chicken rest","text":"Once the chicken has finished cooking, let it stand at room temperature for at least 15 minutes before carving. This cooling period allows the proteins to relax and let moisture in, giving you a juicy, tender bird. Tent with foil to keep the chicken warm."},{"@type":"HowToStep","name":"Carve the roast chicken","text":"Snip off the string and discard the lemons and rosemary from the chicken cavity. Then get carving\u2014it's easier than you think! Here's how to carve a chicken: Tilt the chicken over the roasting pan to empty any excess juices from the cavity (and use them to make gravy). Place the chicken breast-side up on a cutting board, positioning it so the wings are facing away from you at the top of the cutting board. Slice the skin between the leg and body to expose the joint. Pull the leg away from the body and slice through the hip joint, removing the thigh and drumstick in one piece. Flip the leg over to get a better view of where the two pieces meet. Separate the drumstick from the thigh by slicing along the drumstick curve until you reach the joint. Repeat these steps to remove the second thigh and drumstick. Loosen the breast meat by making a long, horizontal cut from the top of the wing to the point where the leg used to meet the breast. Remove the breast meat by making a deep, vertical cut along the breastbone. Then cut in an angled, downward motion underneath the breast towards the horizontal cut. Repeat these steps to remove the second breast. Finish by pulling the wing away from the body and cutting through the joint. Remove the wing tip, if desired."}],"recipeYield":"10 servings","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 281 calories","fatContent":"17g fat (5g saturated fat)","cholesterolContent":"90mg cholesterol","sodiumContent":"441mg sodium","carbohydrateContent":"2g carbohydrate (0 sugars","fiberContent":"1g fiber)","proteinContent":"29g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.111111,"reviewCount":9,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Roast Chicken","description":"Check out this video for how to make Roast Chicken","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpconnatixthumbnailsprod\/TOHRoastChickenDIYD42200040724H_thumbnail.jpeg"],"uploadDate":"2024-05-23 20:20:39","duration":"P0DT0H1M28S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2024\/05\/TOH_RoastChicken_DIYD_42200_040724_H.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tinkeytin"},"reviewBody":"This is so good. As for the Nutritional facts they put them there for you to read. If you think it isn't good for you don't eat it. But, don't give it a bad review. Some people don't care and just want to eat something good once in a while....","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"h20melon"},"reviewBody":"I haven't even made this yet and this is my very first post to anything!!! But i did want to say to all of the comments about the nutritional facts........REALLY???!!!! Why give the recipe a bad rating because you \"think\" the nutritional values are incorrect? This chicken looks amazing and i cant understand why someone couldn't just google the nutritional info. instead of giving a bad review!! Thanks so much for the recipe, I can't wait to try it!??","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rebelwithoutaclue"},"reviewBody":"175 degrees internal is way to hot. Remove at 163 and rest for 10 min so it will rise to 165 degrees internal. Never again have dry chicken and DO NOT use the old adage of 'until the juices run clear\". It just does not give you the complete picture of what is inside, good or bad. The recipe is a good one but the cooking method has change back in 2004 by new guidelines of the USDA. One last thing. Don't worry about the purple \/ red bones color you see after cooking. That is a result of buying a young chicken (about 6 1\/2 weeks old) that the bones have not had time to calcify and are very porous. Now on the other hand, pink meat should go back in the oven\/grill.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"suejjj"},"reviewBody":"Chicken was awesome, filled the house with wonderful rosemary aromas which was welcome for the snowy April weather weary. Made mashed potatoes and gravy for side, a can of cranberries, and a green salad. May flowers are far away, so let\u2019s celebrate the end of winter with an super easy warm family meal! Thanks for sharing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-03-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lvarner"},"reviewBody":"This is a review of the recipe, not including the nutritional facts (which it appears there's some concern about). The recipe itself is fairly easy, and the chicken turned out great. The rosemary and lemon are a really nice flavor combination and go so nicely with chicken. Be sure to let it rest as directed prior to carving\/slicing. This truly is an excellent Sunday dinner chicken recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Susie77"},"reviewBody":"This sounds delicious... but is that nutritional info correct? One serving is 555 calories? How many ounces in that serving? Is skin included? 555 calories sounds excessive for chicken.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kathidahl"},"reviewBody":"FYI 9 calories in a gram of fat (only 4 in carbs) the math is off on this...sounds wonderful and healthy!! Olive oil is the more healthy fat...and if it is a problem for you, do NOT eat the skin...:(","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"71Chewie99"},"reviewBody":"Having the nutrition info is great but if you don't specify an amount in ounces\/cups for the serving size the nutrition info is useless. 6 servings from a 6-7 lb chicken?????? Even with loss to bone and cooking that is over 1\/2 POUNDS of chicken per person. Way more than recommended 3 oz. cooked. 555 calories sounds high, unless the serving is over 1\/2 lbs.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jsk68"},"reviewBody":"recipe looks good but why cook chicken to internal temp of 180? USDA and most other authorities on safe cooking practices recommend 165 degrees. over cooking produces dry and rubbery chicken.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"title":"Roast Chicken","description":"Check out this video for how to make Roast Chicken","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2024\/05\/TOH_RoastChicken_DIYD_42200_040724_H.mp4","duration":"88","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2024\/05\/Sunday-s-Best-Chicken_EXPS_GHTJM17_42200_D03_22_15b-4.jpg","advertising":true,"jw_id":"2Jt7PUIO","jw_url":"http:\/\/content.jwplatform.com\/videos\/2Jt7PUIO-gTFJI986.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/2Jt7PUIO\/poster.jpg?width=720","jw_publish_date":"05\/23\/2024"},"rms_legacy_id":"42200","romance_copy_dek":"Have a hankering for roast chicken? The Taste Recipes<\/em> Test Kitchen has tips on how to roast a chicken perfectly every time.","enhanced_recipe_title":"Sunday\\'s Best Chicken","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 to 3 medium lemons","IngredientText":"2 to 3 medium lemons"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 fresh rosemary sprigs","IngredientText":"2 fresh rosemary sprigs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 roasting chicken (5 to 6 pounds)","IngredientText":"1 roasting chicken (5 to 6 pounds)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon olive oil","IngredientText":"1 tablespoon olive oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons minced fresh rosemary","IngredientText":"2 tablespoons minced fresh rosemary"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon coarsely ground pepper","IngredientText":"1 tablespoon coarsely ground pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons salt","IngredientText":"1-1\/2 teaspoons salt"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Sunday-s-Best-Chicken_EXPS_GHTJM17_42200_D03_22_15b.jpg","RecipeId":42200,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Sunday\u2019s Best Chicken Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"55674\"]","RecipeAttachmentFileName":"Sunday-s-Best-Chicken_EXPS_GHTJM17_42200_D03_22_15b.jpg","ContributorId":null,"Firstname":"Amy","Lastname":"Jenkins","City":"Mesa","StateDescription":"Arizona","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 40 min. Bake: 2 hours + standing","MinimumServingQuantity":10,"MaximumServingQuantity":10,"Yield":"10 servings.","DigitalTitle":"Sunday\u2019s Best Chicken","SubmittedTitle":"Rosemary Lemon Chicken","RecipeTypeId":1,"AverageRating":4.11,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_GHTJM17_42200_D03_22_14b.jpg","PreparationTimeInMinutes":40,"CookTimeInMinutes":120,"TotalTimeInMinutes":160,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Sunday's Best Chicken ","OriginalSourceProject":"Sunday's Best Chicken ","ContestPlacement":"","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"I am a busy mom of four and a nursing student, so weeknight dinners are often rushed. Sunday dinners are very important to our family, and everyone loves when I make this old-fashioned chicken recipe. \u2014Amy Jenkins, Mesa, Arizona","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Finely grate enough zest from the lemons to measure 2 tablespoons; set aside. Coarsely chop 2 lemons; place chopped lemons and rosemary sprigs inside the chicken cavity; tie legs together with kitchen string if desired. Save the remaining lemon for another use.","SequenceNo":1},{"Direction":" Place chicken on a rack in a shallow roasting pan; brush with oil. Combine the minced rosemary, pepper, salt and lemon zest; rub over chicken.","SequenceNo":2},{"Direction":" Bake, uncovered, at 350\u00b0 until a thermometer inserted in thickest part of thigh reads 170\u00b0, basting occasionally with drippings, 2 to 2-1\/2 hours. (Cover loosely with foil if chicken browns too quickly.)","SequenceNo":3},{"Direction":" Let stand for 15 minutes before carving. Discard lemons and rosemary sprigs.","SequenceNo":4}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Dinner Recipes","ID":94278},{"Name":"Easter Dinner Recipes","ID":94758}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Comfort Food Dinner Recipes","ID":89564},{"Name":"Comfort Food Recipes","ID":89540},{"Name":"Cuisine","ID":0}],"HealthyEating":[{"Name":"Healthy Eating","ID":0},{"Name":"Low Carb Dinner Recipes","ID":105224},{"Name":"Low Carb Recipes","ID":105168}],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Easter Main Dish Recipes","ID":104270},{"Name":"Easter Recipes","ID":104254}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Chicken Main Dishes","ID":100625},{"Name":"Chicken Recipes","ID":100561},{"Name":"Citrus Fruits","ID":102001}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Taste Recipes Magazine Dinner Recipes","ID":107489},{"Name":"Taste Recipes Magazine Recipes","ID":107265}],"WinningRecipes":[],"Tags":[{"Name":"Health & Wellness","ID":304988},{"Name":"Dairy-Free","ID":304993},{"Name":"Gluten-Free","ID":305003},{"Name":"Keto Diet","ID":305014},{"Name":"Low-Carb","ID":305018},{"Name":"Holidays & Events","ID":304368},{"Name":"Easter","ID":304430},{"Name":"Holidays","ID":304408},{"Name":"Ingredients","ID":306848},{"Name":"Black Pepper & Peppercorns","ID":340640},{"Name":"Chicken","ID":307330},{"Name":"Herbs & Spices","ID":340638},{"Name":"Meat & Poultry","ID":307307},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"5 ounces cooked chicken: 281 calories, 17g fat (5g saturated fat), 90mg cholesterol, 441mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 29g protein.","NoOfRatings":9,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Sunday-s-Best-Chicken_EXPS_GHTJM17_42200_D03_22_15b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Sunday-s-Best-Chicken_EXPS_GHTJM17_42200_D03_22_15b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Sunday's Best Chicken"}},"analytics":[],"yoast_head":"\n