This classic roasted chicken is great on its own and in countless other recipes. This recipe calls for two chickens so that you have leftovers!
To make marinade: Place all ingredients in a nonreactive bowl. Whisk with a wire whisk until ingredients are incorporated well--the marinade should have a smooth and creamy consistency.
To make roasted chicken: Preheat oven to 425?.
Clean chickens well and pat dry. Place each chicken in its own baking dish.
Stuff cavities with lemon rinds and fresh herbs. A poultry mix is fine, usually consisting of rosemary, sage, thyme, parsley and oregano.
Pour marinade over chicken. Add cracked pepper and remaining herbs to the top of each chicken. Marinade for one chicken:
1 cup Dijon mustard
1/2 cup soy sauce
1/2 cup juice from fresh lemon (don't discard lemon rinds)
Place an oven thermometer in each chicken and cover with aluminum foil. Place on the lower rack of the oven. Bake for 1 1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, every 15 minutes until the thermometer reads 180?.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (266g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 307 | ||
Calories from Fat: 145 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 76.7mg | 24 % | |
Sodium 6480mg | 223 % | |
Potassium 502.4mg | 13 % | |
Total Carbohydrate 10.6g | 3 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 8.1g | ||
Protein 31.8g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 307
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