Roasted Chicken Salad
Ingredients
Instructions
- Preheat oven to 550°.
- Clean and dry chickens inside and out. Rub each chicken outside with cross-cut garlic clove; repeat inside, leaving garlic clove in cavity.
- Season inside and out with salt.
- Squeeze juice of one lemon inside and out.
- Sprinkle liberally with rosemary.
- Season, again inside and out with salt and pepper.
- Put chickens on rack in pan in oven and reduce heat to 400°.
- Roast 1 hour and 10 minutes without opening door.
- Drain juices from cavities into pan.
- Set chickens aside to cool, then refrigerate.
- Remove rack from pan and stir in a few drops of vermouth.
- Place over high heat and cook a few minutes, scraping bits from bottom and sides of pan.
- Refrigerate pan juices several hours or overnight.
Nutrition & Diet Analysis (per serving)
325
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).