Preheat oven to 450.
Season the chicken and the cavity with salt and pepper liberally. Also rosemary and tarragon. Stuff the chicken with the onion, lemon wedges, and herbs. Place chicken on a rack in roasting pan.
Roast the chicken for 15 min. or until it achieves a golden brown color, then reduce temp. to 375. After approximately 2 hrs. (cook 15 min. after pop-up). Remove chicken from oven, and let stand 15 min. before carving.
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|Serving Size: 1 Serving (247g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 18 (16%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 178.3mg||6 %|
|Potassium 596.5mg||16 %|
|Total Carbohydrate 30.7g||9 %|
|Dietary Fiber 11.6g||47 %|
|Sugars, other 19.1g|
|Protein 4.4g||6 %|
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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: 112
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