Preheat oven to 190 C, 375 F, Gas Mark 5. Grate one of the lemons and place the zest in a bowl. Grate the root ginger and mix with the lemon zest and the salt. Prick the remaining lemon with a fork punchuring the skin, wash and place the whole lemon inside the chicken. Mix the remaining mixture with the olive oil and rub into the chicken liberally. Place the chicken on a roasting rack over a roasting tray. Fill with the water and cover with tin foil. Cook the chicken according to pack istructions. Remove the tin foil 15 minutes before end of cooking time to brown skin. Remove the chicken from the oven, allow to rest for approxinmately 5-10 minutes,Remove the lemon from inside the chicken and being very careful squeeze any remaining juices into the bottom of the roasting tin. Carefully remove any fat from the surface of the juices and discard. Pour the remaining juice into a small pan and taste for flavour. (If it is too sharp add 1-2 tablespoons of caster sugar and stir until it dissolves over a gentle heat). Carve the chicken and arrrange on a serving plate. Pour the juices over the meat. NOTES : Organic baked chicken with whole lemon and fresh ginger.Excellent with whole roast tomatoes and fresh watercress.
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|Serving Size: 1 Serving (318g)|
|Recipe Makes: 1|
|Calories from Fat: 67 (60%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 3498.5mg||121 %|
|Potassium 360.4mg||9 %|
|Total Carbohydrate 25.1g||7 %|
|Dietary Fiber 10.4g||41 %|
|Sugars, other 14.7g|
|Protein 2.8g||4 %|
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Calories per serving: 112
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