very yummy with almost carmelized lemons
1. Preheat over 300 degrees.
2. Place chicken in roasting pan; add garlic cloves, lemon chunks and lemon thyme leaves (keep a stalk or two for later).
3. Add oil and mix everything (can use your hands) and spread it out. Chicken skin should be up.
4. Sprinkle with white wine, and season with salt and pepper.
5. Cover tightly with foil and cook for 2 hours.
6. Remove foil, turn up to 400 degrees or 375 degrees on convection bake(can add potato wedges to roast at this point if you so choose). Cook uncovered another 35-45 minutes--skin should be golden brown (yes, keep cooking til deep gold color) and lemons will begin to carmelize on the edges.
This is a fabulous dinner. Can add potatoes at final roasting, and can vary the herbs (lemon thyme is best though). House smells divine as it cooks. Serve with some defatted pan sauce, especially on the breast meat. Great with homemade artisan bread and salad
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (248g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 528 | ||
Calories from Fat: 327 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.4g | 48 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 15.6g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 172.5mg | 53 % | |
Sodium 162.8mg | 6 % | |
Potassium 472.9mg | 12 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.6g | ||
Protein 43.3g | 62 % | |
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: 528
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