Slice onion and mince garlic
Place Chicken in a bag and pour onion, garlic and lemon juice and marinate
in fridge @ last 2 hours.
Remove chicken, cut lemon and tomato into 2 wedges. Sprinkle salt inside cavity
then stuff the tomato and lemon inside.
Slide fingers under skin to loosen. Spread butter and rosemary under skin on breast
and upper legs. Rub outside of chicken with the butter as well. I tie a string to legs just to keep the legs closed.
Preheat to 350 degrees. Roast chicken uncovered for 1 1/2 or until done.
Last 30-45min. Add a mix of red and white potatoes, cut up small around the bird in pan. Before adding the potatoes I mix them with a little fat free zesty Italian dressing and salt and pepper.
Remove chicken from oven and cover with foil and let rest about 10 min. Then serve!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (652g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 849 (66%)|
|Amt Per Serving||% DV|
|Total Fat 94.3g||126 %|
|Saturated Fat 33g||165 %|
|Monounsaturated Fat 36.3g|
|Polyunsanturated Fat 17.2g|
|Cholesterol 428.5mg||132 %|
|Sodium 521.9mg||18 %|
|Potassium 1165.1mg||31 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 8g|
|Protein 96g||137 %|
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: 1279
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