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Roast Chicken with Two Lemons
Ingredientes
- 3 to 4 lb chicken
- Salt and ground pepper
- 2 smallish, thin skinned lemons, washed well and dried
- 2 to 3 cloves garlic
Direcciones
- Preheat oven to 350. Thoroughly wash the chicken.
- Let the bird stand on a slightly tilted plate for about 10 minutes so that all the water drains out.
- Dry all over. Season the chicken inside and out with salt and pepper; rub in the seasonings.
- Set the lemons on a counter and roll them back and forth, pressing with your palm.
- Puncture each lemons in at least 20 places. Place both lemons and garlic cloves in the cavity.
- Seal the opening with toothpicks; close well, but don't make an airtight job of it because the chicken may burst.
- Run kitchen string from one leg to the other and tie it at the knuckle ends; the string serves only
- to keep the thighs from spreading apart and splitting the skin. Set the chicken breast down in a roasting pan.
- 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.
- 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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