Try this Lemon Roasted Chicken with Walnut Stuffing recipe, or contribute your own.
Suggest a better descriptionPre-heat the oven to190C, 375F, Gas Mark 5. To roast the chicken, mix the butter, Marjoram, and lemon zest together and spread over the chicken under the skin. Sprinkle the skin with Garlic Salt. Place in a roasting tin and bake for 1 1/2 hours or until golden and cooked, basting once or twice during cooking. Meanwhile, to make the stuffing heat the butter in a saucepan and fry the onion until softened. Stir in the remaining stuffing ingredients. Place in a dish and cook in the oven with the chicken for the last half hour. To make the gravy, drain off the juices from the roast chicken and add the stock. Blend with the flour in a saucepan. Bring to the boil stirring until thickened. Stir in the lemon juice and cream. Try sprinkling Schwartz Chicken Seasoning over the chicken or turkey before roasting for extra flavour
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 4 servings | ||
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Calories: 38 | ||
Calories from Fat: 13 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 5mg | 2 % | |
Sodium 4.4mg | 0 % | |
Potassium 80.5mg | 2 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 5.7g | ||
Protein 0.8g | 1 % | |
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: 38
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