Full Roasted Chicken with Lemon
1. Preheat the oven to 375F.
2. Remove the neck and giblets from the chicken, and rinse it inside and out. Pat dry with paper towels.
3. Rub the outside of the chicken with olive oil, then sprinkle the skin and cavity with salt and pepper.
4. Stuff the cavity with the 2 whole lemons. Tuck the wings behind the back. Draw the drumsticks together and tie tightly with kitchen string.
5. Lightly oil a shallow roasting pan large enough to hold the chicken comfortably. Place the chicken, breast side up, in the pan and roast, basting occassionally with the juices.
6. Cook until chicken is deep golden brown and the juices run clear when a thigh is pierced with a sharp knife, about 1? hours. An instant-read thermometer inserted into the thickenst part of a thigh away from the bone should register 170F.
7. Transfer the chicken to a carving board and set the roasting pan aside. Remove the lemons from the cavity and set aside. Loosely tent the chicken with aluminum foil and let rest for 10 minutes.
8. When the lemons are cool enough to handle, cut them in half and squeeze the juice into the roasting pan. Discard the lemons.
9. Add 3 tablespoons water to the juices in the pan. Place over high heat and cook until reduced by one-third, about 2 minute.
10. Remove the string, carve the chicken, and arrange on a warmed serving platter. Pour the pan juices over the top and serve at once.
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 555 | ||
Calories from Fat: 373 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.4g | 55 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 19.3g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 172.5mg | 53 % | |
Sodium 161.3mg | 6 % | |
Potassium 438.3mg | 12 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.1g | ||
Protein 42.8g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 555
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