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Lemon Herb Roasted Chicken Recipe
|Chopped fresh oregano||1 Teaspoon|
|Chopped fresh rosemary||1 Teaspoon|
|Chopped fresh thyme||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Fryer chicken||3 Pound (1 In Number)|
|Lemon||1 , thinly sliced|
|Vegetable cooking spray||1|
Serving size: Complete recipe
Calories 2983 Calories from Fat 1869
% Daily Value*
Total Fat 207 g318.8%
Saturated Fat 59.1 g295.4%
Trans Fat 0 g
Cholesterol 1020.5 mg
Sodium 1951.4 mg81.3%
Total Carbohydrates 13 g4.2%
Dietary Fiber 4.5 g18%
Sugars 0.2 g
Protein 255 g510.1%
Vitamin A 47.7% Vitamin C 131.8%
Calcium 24.1% Iron 78.2%
*Based on a 2000 Calorie diet
Trim fat from chicken.
Remove giblets and neck from chicken; reserve for another use.
Rinse chicken under cold water, and pat dry with paper towels.
Carefully loosen skin from body of chicken by running fingers between skin and meat.
Rub herb mixture over meat; place lemon slices over herb mixture.
Lift wing tips up and over back; tuck under chicken.
Place chicken, breast side up, on a rack in a shallow roasting pan coated with cooking spray.
Insert meat thermometer into meaty part of thigh, making sure it does not touch bone.
Bake at 375° for 1 hour or until meat thermometer registers 180°.
Cover loosely with aluminum foil; let stand 15 minutes.
Transfer to a serving platter.
If desired, garnish with lemon slices and oregano, rosemary, and thyme sprigs.
Remove and discard skin before slicing.