Lemon & Herb Roasted Chicken
Recipe: #23885
May 30, 2016
Categories: Chicken, Fathers Day, Mothers Day, Passover, Sunday Dinner, Oven Roast, Diabetic Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Whole Chicken, Kosher Meat, Chicken Dinner, more
"Quick and easy to prepare and a delicious juicy way to eat chicken. One of the family favourites."
Original is 6 servings
Ingredients
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- FOR HERBAL RUB
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Nutritional
- Serving Size: 1 (264.8 g)
- Calories 228
- Total Fat - 4.9 g
- Saturated Fat - 1.2 g
- Cholesterol - 544.3 mg
- Sodium - 545.5 mg
- Total Carbohydrate - 4.3 g
- Dietary Fiber - 1.3 g
- Sugars - 1 g
- Protein - 40.7 g
- Calcium - 38.5 mg
- Iron - 6.1 mg
- Vitamin C - 27.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Rinse and pat chicken dry.
Step 2
Cut half the lemon into wedges and place in cavity of chicken. Juice the other half or cut into slices.
Step 3
Combine the spices for the herbal rub in a small bowl, and rub 1 tbsp or more of the mixture over the outside of the chicken. Store remaining rub for future use. (This makes enough for 2-3 chickens).
Step 4
Place chicken in a small roasting pan and add the lemon juice or place slices onto of the breast. Cover and place in a 350 degree F pre-heated oven.
Step 5
Roast for 1hr and 15 min until the juices run clear and legs move freely or internal temp is 165 degree F. Remove from heat and let stand before carving.
Tips
- Chicken
- Lemon
- Garlic powder
- Thyme
- Rosemary
- Herbamare
- Sweet paprika
- Black pepper
- Cayenne
- Roasting pan
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