Roast Chicken With Seasoned Paste

By Molly O’Neill

Published January 3, 1998

Total Time
1 hour 15 minutes
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Featured in: Food; Bay Watch

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Ingredients

Yield:6 to 8 servings

  • 3 3-pound chickens

  • 1 recipe lime-leaf seasoning paste or bay blend (see above)

  • 2 ¼ teaspoons kosher salt

  • Freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

1 gram carbs; 383 milligrams cholesterol; 1103 calories; 32 grams monosaturated fat; 17 grams polyunsaturated fat; 22 grams saturated fat; 77 grams fat; 887 milligrams sodium; 95 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 500 degrees. Loosen the skin over as much of the chicken as possible by running your fingers under the skin. Stuff ¼ cup of the paste under the skin and ¼ cup inside the cavity. Season with the salt and pepper to taste, cover and let sit at room temperature for 30 minutes. Roast for 35 to 40 minutes, or until the juices run clear.

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Pam

Does not include recipe for lime leaf seasoning paste

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