Remove inards from, bird and wash. cut one lemon and squeeze juice over the our side of the bird. place lemons halfs into the bird. puncture the other lemon with a fork repeatedly and place into the bird along with the dill. coat the outside of the bird with oil. follow package directions for tempurature and cooking time. every 20-30 minutes reapply oil to the outside of the bird. once the skin has a nice golden brown color tent aluminum foil over the bird adn return to the overn. once desired temtuarature is reached remove from oven and let cool for 30 minutes before cutting and serving.
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|Serving Size: 1 Serving (217g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6 (14%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 7.1mg||0 %|
|Potassium 320.6mg||8 %|
|Total Carbohydrate 23.2g||7 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 13g|
|Protein 2.6g||4 %|
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Calories per serving: 44
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