Serves: 4
Total Calories: 885
1. Heat oven to 375°F. Remove and discard neck and giblets from chicken. Rinse chicken with cold water pat dry. Using string, tie legs and tail together. Close neck cavity by bringing loose skin over opening and holding in place with metal skewer. Twist wing tips under back.
2. Place chicken, breast side up, on rack in shallow roasting pan. In small bowl, combine margarine and Worcestershire sauce brush chicken with half of mixture. Insert meat thermometer so bulb reaches center of thickest part of thigh, but does not rest on bone. Do not cover or add water.
3. Bake at 375°F. for 55 to 65 minutes or until chicken is fork-tender, juices run clear and meat thermometer registers 180 to 185°F. Brush with remaining margarine mixture halfway through baking. Untie chicken legs about 10 minutes before end of baking time. Let stand 5 to 10 minutes before carving.
Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 250 * Calories from Fat: 100 * % Daily Value: Total Fat: 11 g 17% * Saturated Fat: 3 g 15% * Cholesterol: 115 mg 38% * Sodium: 150 mg 6% * Total Carbohydrate: 0 g 0% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 37 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 0% * Iron: 8% * Dietary Exchanges: 5 Lean Meat
See Cook's Note: How to Roast and Carve Poultry
This Roast Chicken recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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