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Receta Moist lemon and herb whole roast chicken without the calories
by Pauline Pate

Moist lemon and herb whole roast chicken without the calories

This roast chicken is truly wonderful. The cavity is stuffed with lemon and lime wedges, and sprigs of fresh thyme and rosemary No fat or oil is used as the natural fat renders from under the skin. To get that lovely crisp skin I squeeze runny honey and a good dollop of Worcestershire sauce over before roasting. We have this for our Sunday roast. I hope you will try and enjoy.

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Reino Unido British
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • One whole chicken 1.5 to 2 kilos. Preferably free range
  • 1 lemon cut into quarters
  • 1 lime cut into quarters
  • Couple of sprigs of fresh lemon thyme
  • Couple of sprigs of fresh rosemary
  • 1 tbsp of of runny honey
  • 2 tbsp of Worcestershire sauce. ( I use Lea and Perrins )
  • 1 tsp of dried sage
  • flaked sea salt and fresh ground black pepper
  • 4 tbsp of water

Direcciones

  1. Place lemon, lime, lemon thyme and rosemary in cavity of the chicken
  2. Place chicken on a wire rack in an oval roasting tin that has a domed lid
  3. squeeze honey over the chicken
  4. drizzle the Worcestershire sauce over
  5. sprinkle the dried sage over
  6. add a few grindings of sea salt and black pepper
  7. add water to the bottom of the tin (do not pour over the chicken)
  8. cover with the lid and place in a preheated oven gas mark 6 for half an hour
  9. turn heat down to gas mark 4 and cook for 1 and a half hours or until juices run clear from the thickest part of the leg
  10. This tastes wonderful with a fresh crisp salad and new potatoes