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Name: Roasted Chicken with Lemon And Saffron
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 2 ts Chopped fresh basil; 1 1/2 tb olive oil; 1/2 Lemon juice of; 2 Carrots; peeled and coarsely; 1 tb Peeled; chopped fresh; ; chopped, up to 3; 1 White onion; coarsely; 1/2 ts Saffron threads; 3 Garlic chopped; 1 Whole roasting chicken; (3; 1/2 Lemon; sliced crosswise; ; ginger; 1 Green bell pepper; coarsely; Cracked black pepper; Kosher salt; 1 ts Chopped cilantro

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INGREDIENTS

2 ts Chopped fresh basil
1 1/2 tb olive oil
1/2 Lemon ; juice of
2 Carrots; peeled and coarsely
1 tb Peeled; chopped fresh
; chopped, up to 3
1 White onion; coarsely
1/2 ts Saffron threads
3 Garlic ; chopped
1 Whole roasting chicken; (3
1/2 Lemon; sliced crosswise
; ginger
1 Green bell pepper; coarsely
Cracked black pepper
Kosher salt
1 ts Chopped cilantro

INSTRUCTIONS

Preheat the oven to 425 degrees. Place the ginger, garlic, saffron, cilantro, and basil in a small food processor or spice grinder and puree. Transfer the mixture to a small bowl, add the olive oil and lemon juice and mix well. Starting at the neck end, gently loosen the chicken skin from the meat. Lift the loosened skin and spread the mixture on the meat. Place the lemon slices on top of the herb spread and pat the skin back in place. Truss together the chicken legs with kitchen twine. Place the vegetables in the roasting pan. Season the chicken all over with the kosher salt and black pepper and place on the vegetables in the roasting pan. Roast the chicken in the oven for about 15 minutes. Reduce the temperature to 350 degrees and continue roasting until the chicken is cooked through and reaches an internal temperature of 155 degrees (use an instant-read meat thermometer to test) and the juices run clear when the thigh is pierced with a fork, 45 to 50 minutes. Remove the chicken from the oven and let it cool for about 3 minutes before slicing. Slice the chicken and serve hot. Per serving: 1614 Calories (kcal); 116g Total Fat; (65% calories from fat); 117g Protein; 21g Carbohydrate; 488mg Cholesterol; 484mg Sodium Food Exchanges: 0 Grain(Starch); 16 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 14 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Roasted Chicken with Lemon And Saffron

2 ts Chopped fresh basil
1 1/2 tb olive oil
1/2 Lemon juice of
2 Carrots; peeled and coarsely
1 tb Peeled; chopped fresh
 ; chopped, up to 3
1 White onion; coarsely
1/2 ts Saffron threads
3 Garlic chopped
1 Whole roasting chicken; (3
1/2 Lemon; sliced crosswise
 ; ginger
1 Green bell pepper; coarsely
 Cracked black pepper
 Kosher salt
1 ts Chopped cilantro

Preheat the oven to 425 degrees. Place the ginger, garlic, saffron,  cilantro, and basil in a small food processor or spice grinder and puree.  Transfer the mixture to a small bowl, add the olive oil and lemon juice and  mix well. Starting at the neck end, gently loosen the chicken skin from the  meat. Lift the loosened skin and spread the mixture on the meat. Place the  lemon slices on top of the herb spread and pat the skin back in place.  Truss together the chicken legs with kitchen twine. Place the vegetables in  the roasting pan. Season the chicken all over with the kosher salt and  black pepper and place on the vegetables in the roasting pan.    Roast the chicken in the oven for about 15 minutes. Reduce the temperature  to 350 degrees and continue roasting until the chicken is cooked through  and reaches an internal temperature of 155 degrees (use an instant-read  meat thermometer to test) and the juices run clear when the thigh is  pierced with a fork, 45 to 50 minutes. Remove the chicken from the oven and  let it cool for about 3 minutes before slicing. Slice the chicken and serve  hot.        Per serving: 1614 Calories (kcal); 116g Total Fat; (65% calories from fat);  117g Protein; 21g Carbohydrate; 488mg Cholesterol; 484mg Sodium Food  Exchanges: 0 Grain(Starch); 16 Lean Meat; 3 1/2 Vegetable; 0 Fruit;       14    Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (19g)
Recipe Makes: 2 servings

Calories: 33
Calories from Fat: 23 (70%)

Amt Per Serving		% DV

	Total Fat 2.6g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 78.8mg		3 %
Potassium 36.7mg		1 %
Total Carbohydrate 2.7g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 2.5g
Protein 0.4g		1 %
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.

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Calories per serving: 33

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