Oven Baked Whole Ranch Chicken
- Prep: 10 min
- Cook: 1 hr 30 min
- Total: 1 hr 40 min
- Servings: 8
6 pound roasting chicken (1 6 lb. chicken)
kosher salt and ground black pepper, to taste
1 head garlic, cut in half crosswise
1 apple, halved
1 lemon, halved
2 tablespoons melted butter
Preheat the oven to 425°F and place a cooking rack into a roasting pan.
Season the cavity of the chicken well with salt and pepper, and stuff with the garlic, apple and lemon halves. Brush the outside of the chicken with the butter and sprinkle with the seasoning mix.
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place on the rack.
Roast the chicken for 1½ hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and let rest for about 10–15 minutes before carving.
For safe meat preparation, reference the USDA website.
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Recipe Nutritional Information
% Daily Value*
|Total Fat 41g||63%|
|Saturated Fat 13g||81%|
|Trans Fat 0g|
|Total Carbohydrates 6g||2%|
|Dietary Fibers 1g||4%|
|Vitamin A 2193 IU||44%|
|Vitamin C 15mg||18%|
*Percent Daily Values are based on a 2,000 calorie diet.
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