Wash and salt chicken inside and out. Place on v-rack uncovered in refrigerator 4-24 hrs
Preheat oven to 450
Toss onion slices with evoo and place under rack in pan
Stuff lemons in cavity, tie legs
Baste chicken with butter, salt and pepper
Place breast down and roast for 1 1/4 to 1 1/2 hr until juices run clear
Allow to rest for 15 min
Sauté bread cubes in evoo until golden
Spread bread in bottom of serving dish and top with sliced chicken and juices from pan
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (370g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 376 (47%)|
|Amt Per Serving||% DV|
|Total Fat 41.7g||56 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 19g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 165.7mg||51 %|
|Sodium 705.5mg||24 %|
|Potassium 605.8mg||16 %|
|Total Carbohydrate 53.1g||16 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 49.5g|
|Protein 51.7g||74 %|
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: 796
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