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Name: Roasted Lemon Chicken - Canyon Ranch
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 tb Fresh Lemon Juice; 1 ts Grated lemon zest; 1 ts Black Pepper freshly ground; 1 ts Salt; 1 Whole chicken; 3-pound; 1/4 c Fat-free chicken broth; 1 tb Dried oregano; crushed

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INGREDIENTS

1 tb Fresh Lemon Juice
1 ts Grated lemon zest
1 ts Black Pepper ; freshly ground
1 ts Salt
1 Whole chicken; 3-pound
1/4 c Fat-free chicken broth
1 tb Dried oregano; crushed

INSTRUCTIONS

1) Prepare chicken by rinsing inside and out and remove all visible fat. 2) Preheat oven to 400F. 3) Place the chicken on a rack in a roasting pan. Combine the stock and lemon juice and pour over the chicken. Combine the oregano, lemon zest, salt, and peper and spread the chicken with the mixture. 4) Cover tightly with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake an additional 25 minutes, or until the chicken is golden brown and the juices run clear when pierced in the thick part of the leg. Remove the skin and slice; serves 4. NUTRITION estimated by publisher: each 3-ounce serving is 381 cals, 4 g fat. NOTES : This is a wonderful way to cook chicken you plan to use for salads and sandwiches. The light lemon flavor greatly enhances the flavor. Cook with the skin on, remove it before serving. Recipe by: Canyon Ranch cookbook by Jeanne Jones (1998) Posted to EAT-LF Digest by PatHanneman on Mar 29, 1999,

NOTES

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Roasted Lemon Chicken - Canyon Ranch

1 tb Fresh Lemon Juice
1 ts Grated lemon zest
1 ts Black Pepper freshly ground
1 ts Salt
1 Whole chicken; 3-pound
1/4 c Fat-free chicken broth
1 tb Dried oregano; crushed

1) Prepare chicken by rinsing inside and out and remove all visible fat.    2) Preheat oven to 400F.    3) Place the chicken on a rack in a roasting pan. Combine the stock and  lemon juice and pour over the chicken. Combine the oregano, lemon zest,  salt, and peper and spread the chicken with the mixture.    4) Cover tightly with aluminum foil and bake in the preheated oven for 1  hour. Uncover and bake an additional 25 minutes, or until the chicken is  golden brown and the juices run clear when pierced in the thick part of the  leg. Remove the skin and slice; serves 4.    NUTRITION estimated by publisher: each 3-ounce serving is 381 cals, 4 g  fat.    NOTES : This is a wonderful way to cook chicken you plan to use for salads  and sandwiches. The light lemon flavor greatly enhances the flavor. Cook  with the skin on, remove it before serving.    Recipe by: Canyon Ranch cookbook by Jeanne Jones (1998)    Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 29,  1999,

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Nutrition

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Serving Size: 1 Serving (11g)
Recipe Makes: 8 servings

Calories: 4
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 29.1mg		1 %
Potassium 18.8mg		0 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.6g
Protein 0.2g		0 %
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: 4

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