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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 156.8
  • Total Fat: 4.5 g
  • Cholesterol: 76.9 mg
  • Sodium: 84.5 mg
  • Total Carbs: 0.5 g
  • Dietary Fiber: 0.2 g
  • Protein: 26.9 g

View full nutritional breakdown of Lemon Herb Roasted Chicken calories by ingredient
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Lemon Herb Roasted Chicken




Number of Servings: 4

Ingredients

    1 lemon, zested and cut in half
    1 bay leaf
    2 teaspoons olive oil
    1 teaspoon thyme
    1 teaspoon black pepper

    4 1/2 to 5 pound chicken

Directions

Preheat the oven to 425F.

Combine the zest, oil, thyme, and pepper in a small bowl.

Pat the chicken dry and rub the herbed oil over the breasts and under the skin to create a self-basting mixture. Use toothpicks to attach the bay leaf to half of the lemon. Stuff the chicken with the lemon halves. Place the chicken in a roasting pan on a roasting rack or on bed of vegetables (1 chopped carrot and 1 chopped onion--nutritional information not included).
Tie the legs together with cotton string.

Roast the chicken for 20 minutes.

Reduce the oven temperature to 375F.

Roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh registers 180-185F, about 90 minutes.

Lift the chicken and tilt slightly to the juices from the cavity into the pan. The juices should be clear. Transfer the chicken to a cutting board.

Cover the chicken with aluminum foil to keep warm and wait 10 minutes before carving.


Remove the chicken from the oven and allow it to rest for 5 minutes before removing the skin and carving. If you roasted the chicken on a bed of vegetables, discard them.

Yields approximately 16 ounces chicken, a mix of light and dark.






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Member Ratings For This Recipe

  • I used boneless, skinless breasts instead of a whole chicken to fit my family's preferences. I put a single layer of thinly-sliced lemon in the pan & placed the chicken on top. The result was tender, juicy chicken infused with the flavor of the lemon & herbs. Delicious! - 7/8/10

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