Roast Chicken
Recipe: #34485
March 10, 2020
Categories: Chicken, Oven Roast, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy Whole Chicken, Kosher Meat, Chicken Dinner, more
"The lemon juice adds flavor to the chicken."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (474.3 g)
- Calories 456.1
- Total Fat - 12.2 g
- Saturated Fat - 3 g
- Cholesterol - 1088.6 mg
- Sodium - 927.8 mg
- Total Carbohydrate - 1.3 g
- Dietary Fiber - 0.2 g
- Sugars - 0.4 g
- Protein - 80.2 g
- Calcium - 56.9 mg
- Iron - 11.4 mg
- Vitamin C - 22.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Sprinkle inside chicken (body and neck cavities) with salt and oregano.
Step 2
Sprinkle lemon juice all over the outside of the chicken, then cover it all over with the soft oleo.
Step 3
Let chicken stand at room temperature 15 minutes.
Step 4
Then put breast down on rack in a shallow pan, and roast 20 minutes at 450' F.
Step 5
Turn breast side up, reduce heat to 400', roast another 20 minutes. Sprinkle with black pepper.
Step 6
Turn once more, reduce heat to 300', continue baking another hour or more, till tender. Thigh joints should move with no effort.
Step 7
If the chicken weighs more than 4 lbs., add more cooking time--about 8 minutes for each additional pound.
Step 8
Remove to platter, let stand about 10-15 minutes.
Tips
- String to truss the chicken
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