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ROASTED LEMON CHICKEN
Canyon Ranch |
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This is a wonderful way to cook chicken you plan to use for salads and sandwiches. The light lemon flavor greatly enhances almost
anything it accompanies. |
1 whole 3-pound chicken, rinsed inside
and out and all visible fat removed
1/4 cup fat-free chicken stock
1 tablespoon fresh lemon juice
1 tablespoon dried oregano, crushed
1 teaspoon grated lemon zest
1 teaspoon salt
1 teaspoon freshly ground
black pepper
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1. Preheat oven to 400°F.
2. 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 pepper and spread the chicken with the mixture. 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 before serving.
Makes 4 servings |
| Nutritional Info:
Each 3-ounce serving contains approximately:
Calories:381
Fat: 4 g
Cholesterol:197 mg
Sodium:242 mg
Carbohydrates:1 g
Protein:79 g |
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