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Roast Chicken with Two Lemons Recipe

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Roast Chicken with Two Lemons

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Cook time:
Servings: 4 People
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Ingredients

Cost per serving $0.87 view details
  • 3 to 4 lb chicken
  • Salt and ground pepper
  • 2 smallish, thin skinned lemons, washed well and dried
  • 2 to 3 cloves garlic

Directions

  1. Preheat oven to 350. Thoroughly wash the chicken.
  2. Let the bird stand on a slightly tilted plate for about 10 minutes so that all the water drains out.
  3. Dry all over. Season the chicken inside and out with salt and pepper; rub in the seasonings.
  4. Set the lemons on a counter and roll them back and forth, pressing with your palm.
  5. Puncture each lemons in at least 20 places. Place both lemons and garlic cloves in the cavity.
  6. Seal the opening with toothpicks; close well, but don't make an airtight job of it because the chicken may burst.
  7. Run kitchen string from one leg to the other and tie it at the knuckle ends; the string serves only
  8. to keep the thighs from spreading apart and splitting the skin. Set the chicken breast down in a roasting pan.
  9. Place it in the upper third of the oven and roast for 30 minutes. Carefully turn the chicken over onto its back and cook for another 30 to 35 minutes.
  10. Turn the oven up to 400 F and cook for additional 20 minutes. (Calculate between 20 and 25 minutes total cooking time per pound.) Spoon the juices over the chicken and serve. A perfect roast chicken.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 271g
Recipe makes 4 servings
Calories 583  
Calories from Fat 367 63%
Total Fat 40.65g 51%
Saturated Fat 11.63g 47%
Trans Fat 0.0g  
Cholesterol 202mg 67%
Sodium 189mg 8%
Potassium 517mg 15%
Total Carbs 0.54g 0%
Dietary Fiber 0.0g 0%
Sugars 0.02g 0%
Protein 50.3g 80%
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