Roast Chicken with Watercress
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 onion, sliced
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- Carbohydrate 5 g(2%)
- Cholesterol 262 mg(87%)
- Fat 58 g(89%)
- Fiber 1 g(4%)
- Protein 60 g(119%)
- Saturated Fat 21 g(103%)
- Sodium 245 mg(10%)
- Calories 791
Preparation Preheat oven to 350°F. Place onion and garlic inside chicken cavity. Slide fingertips between chicken breast skin and meat to loosen skin. Stuff chopped watercress under skin. Tie chicken lets together. Place chicken in roasting pan. Rub butter over chicken. Season with salt and pepper. Bake chicken until juices run clear when thickest part of thigh is pierced, basting every 15 minutes with pan juices, about 1 hour 15 minutes. Transfer chicken to platter. Let stand 10 minutes. Surround with remaining watercress and serve.
Preparation Preheat oven to 350°F. Place onion and garlic inside chicken cavity. Slide fingertips between chicken breast skin and meat to loosen skin. Stuff chopped watercress under skin. Tie chicken lets together. Place chicken in roasting pan. Rub butter over chicken. Season with salt and pepper. Bake chicken until juices run clear when thickest part of thigh is pierced, basting every 15 minutes with pan juices, about 1 hour 15 minutes. Transfer chicken to platter. Let stand 10 minutes. Surround with remaining watercress and serve.
