Ingredients
8
8 servings
- •1 whole chicken
- •2 tablespoons salt, or as needed
- •2 teaspoons grated orange zest
- •1 teaspoon dried rosemary
- •1 teaspoon dried thyme
Instructions
- Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish.
- Mix salt, orange zest, rosemary, and thyme together in a small bowl; rub 3/4 of the mixture all over outside of chicken; rub remaining mixture inside cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.
- Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours depending on size. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before carving.
Nutritional Facts
Per 8 servings
- Calories: 161
- Carbohydrate: 0g
- Fat: 6g
- Fiber: 0g
- Protein: 24g
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