Whole Roast Chicken with Crisp Skin

Name: Whole Roast Chicken with Crisp Skin
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 1 dish
Ingredients: Whole chicken; Salt; Black pepper

Chicken provides complete protein and iron. Roasting followed by browning keeps the meat juicy and creates crisp skin. Serve the dish immediately, while its aroma and texture are at their most pronounced.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Whole chicken	Whole chicken	Ingredient quantity for Whole chicken in g
Include ingredient: Salt	Salt	Ingredient quantity for Salt in g
Include ingredient: Black pepper	Black pepper	Ingredient quantity for Black pepper in g

	Product release:	2 518
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

Cooking time, minutes

2 5
	Bake	1 30
	Heat on the stove	15
	Fry	5
	Fry	15

Macronutrients in 100 g

Proteins	22.9
Digestible proteins	22.9
Fats	7.1
Plaid	0
Net carbohydrates	0
Calories	164 kcal
Indexes
Glycemic index	0
Glycemic load	0
Insulin index, II	29.8
Disease inflammatory index, DII	-0.45
Antioxidant, ORAC	41

Calories per dayGenderGrowth

Weight loss	Detention	Set
17%	12%	10%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Add more carbohydrates Reduce the amount proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
B3	536047106422
B6	38382683171
B5	1515122571
B4 (Choline)	1316152873
B2	1214112751
B12	10109881
B1	6651231

Minerals

Nutrient	% of RDA
Collagen	1591591591597926
Phosphorus	282828402010
Selenium	26262448144
Molybdenum	22222045?2
Chrome	17242040?1
Chlorine	16161619164
Iron	13641072
Sodium	13131324126
Zinc	1014102222
Potassium	7981065
Magnesium	6871943

Lipids

Nutrient	% of RDA
Arachidonic acid (AA, Omega-6)	4312986258?26
Cholesterol	424242169?84
Palmitic acid (Saturated)	15151523?30
Alpha-linolenic acid (Omega-3)	576943

Amino acids

Nutrient	% of RDA
Tryptophan	1452042045098120
Histidine	142199199414?99
Threonine	95132132276??
Methionine	791061062217953
Glycine	66666619919966
Valin	557676160?25
Leucine	5374741585019
Alanine	509999248??
Lysine	4766661383317
Phenylalanine	4564641327926
Tyrosine	3448341196020
Arginine	20202050175
Cysteine	172020522013
Serin	1010717?3
Isoleucine	710102152

Very simple

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Oven

Servings: 8 (1 serving ≈ 315 gram)

Digestion time: 2 hour

Rub the whole chicken (2500 g) with salt (15 g) and black pepper (3 g). Place it in a roasting pan, breast side up.

Roast at 180C for about 90 minutes. Then use the grill or top heat to brown it for another 15 minutes, basting occasionally with the pan juices.

(10)

Published: 26.07.2026

Updated: 24.08.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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