Stuff the chicken with two thirds of the chopped lemon and onion and push the sprig of rosemary into the cavity as well. Mix together with cheese and chopped herbs and season with pepper. Separate the chicken skin from the flesh with your forefinger taking care not to tear the skin. Spread the cheese mixture on the chicken under its skin. Put the remaining onion and lemon in the bottom of the roasting pan and place the chicken on it. Put three tbsp of water into the pan around the chicken. Pour the olive oil over the chicken and season well with crystal salt. Roast the chicken in a preheated 180?C/350F/gas mark 4 oven for 1 1/2-2 hours or until it is golden brown and the juices run clear when the thickest part of the thigh is pierced with a skewer. Serve with fresh vegetables and the pan juices. Per serving: 3258 Calories (kcal); 234g Total Fat; (66% calories from fat); 259g Protein; 11g Carbohydrate; 1358mg Cholesterol; 1045mg Sodium Food Exchanges: 0 Grain(Starch); 36 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 24 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n. Posted to MM-Recipes Digest by "Alan Hewitt"
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|Serving Size: 1 Serving (288g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 244 (86%)|
|Amt Per Serving||% DV|
|Total Fat 27.2g||36 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 5.2mg||0 %|
|Potassium 166.7mg||4 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 8.5g|
|Protein 1.2g||2 %|
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Calories per serving: 284
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