Try this Lemon Rosemary Roast Chicken recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400?. Wash chicken & pat dry. Place the chicken in a shallow baking pan. Season liberally with salt, pepper & rosemary; season the skin, under the breast skin & in the cavity. Wash lemons. Heat briefly in the microwave; remove & roll several times on table top or counter. This step will maximize the juice in the lemons. With a toothpick or skewer, pierce each lemon all over several dozen times. Place both lemons in the cavity of the chicken. Place the chicken in the hot oven. After first 15 minutes, reduce heat to 325. Bake for an additional 1 1/2 hours. During the last 30-45 minutes, baste chicken several times with lemony pan juices. Remove from oven. Let stand for 10 minutes or so. Remove lemons, carve & serve. Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 15:56:18 -0600 From: Ilene Warfield
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Serving Size: 1 Serving (1584g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2968 | ||
Calories from Fat: 1828 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 203.1g | 271 % | |
Saturated Fat 58g | 290 % | |
Monounsaturated Fat 83.9g | ||
Polyunsanturated Fat 43.6g | ||
Cholesterol 1008mg | 310 % | |
Sodium 1101.8mg | 38 % | |
Potassium 2890.9mg | 76 % | |
Total Carbohydrate 24.1g | 7 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 17.5g | ||
Protein 253g | 361 % | |
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: 2968
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