Oven Roasted Chicken
Source: University of Illinois Extension Illinois Nutrition Education Program
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
A simple, roasted chicken is perfect for dinner any time of the year.
- Makes
- 6 Servings
Ingredients
- 1 chicken, broiler/fryer (thawed, if frozen)
- 2 tablespoons Italian dressing, low-fat (or olive oil)
- 1 teaspoon garlic salt
- 1 lemon, quartered (or orange)
Directions
- Wash hands with soap and water.
- If chicken is frozen, thaw in the refrigerator 24 hours before cooking.
- Place chicken on a pan or plate while thawing in the refrigerator.
- Preheat oven to 375 degrees F.
- Remove necks and giblets from chicken cavity, if present before cooking. Reserve for another use.
- Place chicken, breast side up, in a roasting pan.
- Brush chicken skin with Italian dressing and sprinkle with garlic salt.
- Stuff lemon or orange into chicken cavity.
- Roast 1 1/4 to 1 1/2 hours or until meat thermometer inserted into chicken thigh registers 165 degrees F.
- Let chicken set for 15 minutes after removing from the oven before carving.
Notes
Learn more about: Lemons
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.