CrispLid Whole Roast Chicken

Image of Caroline Chambers
Rated 3.0 based on 4 customer reviews
CrispLid Whole Roast Chicken
CrispLid Whole Roast Chicken


For best results, we recommend using:


Mealthy Tip

Add fresh herbs like rosemary sprigs and thyme sprigs with the garlic and lemon inside the chicken for extra flavor.

Place a few pats of butter under the skin of chicken for added buttery goodness.

Nutrition Facts

Per Serving: 71 calories; 5g fat; 2.9g carbohydrates; 4g protein; 13mg cholesterol; 540mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 71 Calories from Fat48
% Daily Value*
Total Fat 5g 8%
Saturated Fat1g 5%
Trans Fat0.0g
Polyunsaturated Fat0.8g
Monounsaturated Fat3.2g
Cholesterol 13mg 4%
Sodium 540mg 22%
Total Carbohydrate 2.9g 1%
Dietary Fiber1g 3%
Protein 4g
Vitamin A2% Vitamin C20%
Calcium1% Iron2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


3.0out of 5 Stars

(4 Reviews)

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What others are saying

Image of Maryann Denobrega

Maryann Denobrega says:

I initially followed recipe exactly and found it was burning my chicken far too quickly. Decided to lower temperature to 350, and cover with foil. I flipped and did the same, removing foil near the end to get the skin crisp. I removed the lid near the end time to check for internal temperature. It took an additional 15 minutes to reach the temperature. Disappointed.

Image of Thomas Murphy

Thomas Murphy says:

Lara, your review didn't seem like it matched the very low one star rating. I am going to cook as you did and see how it comes out!

Image of Lara Harris

Lara Harris says:

I just received my CrispLid last week and I've been having a lot of fun with it. I tried a whole chicken as above but was not overly impressed. I think I will stick with my tried and true method of cooking the chicken in the pressure cooker @ approx 6 mins per lb. At this point I used to remove it to a baking pan and place it under the oven broiler to crisp up the skin. Now, I will just slap on the CrispLid to finish the job.

Image of Sue Marlette

Sue Marlette says:

I’m absolutely certain this chicken is delicious. But in my neck of the woods there are no chickens under 5 pounds. I’m new to crisp lid cooking and don’t yet know how to effectively adjust the cooking time without messing up the recipe. Personally, I don’t know what I’d do with a three pound chicken as I’m a huge fan of making chicken salad with leftover chicken.