Tangy Lemon Chicken
"This is nice change from regular roasted chicken; lovely lemon-fennel flavour. A perfect Sunday dinner..."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (174.4 g)
- Calories 133.2
- Total Fat - 12 g
- Saturated Fat - 1.7 g
- Cholesterol - 17.6 mg
- Sodium - 46.9 mg
- Total Carbohydrate - 4.8 g
- Dietary Fiber - 1.2 g
- Sugars - 2.7 g
- Protein - 2.2 g
- Calcium - 28 mg
- Iron - 0.9 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oven to 450 degrees Fahrenheit.
Step 2
Juice 1 lemon and quarter remaining lemon.
Step 3
Generously season entire chicken with salt and pepper.
Step 4
In bowl, combine olive oil, garlic, herbs, and 2 tablespoons lemon juice.
Step 5
Spread 1/2 this mixture under skin of chicken being careful not to rip the skin.
Step 6
Place lemon and yellow onion quarters in cavity of chicken; tie legs together with chicken twine.
Step 7
Spread remaining lemon mixture evenly over chicken.
Step 8
Place fennel wedges and red onion wedges in roasting pan and place chicken on top on vegetables.
Step 9
Roast 15 minutes.
Step 10
Reduce oven to 350 degrees Fahrenheit.
Step 11
Roast for 1 hour 15 minutes to 1 hour 30 minutes or until thermometer inserted in chicken thigh, not touching bone, reads 170 degrees Fahrenheit.
Step 12
Let sit for 10 minutes before slicing
Tips
No special items needed.
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