Roasted Lemon Chicken

Roasted Lemon Chicken
10 votes, 4.00 avg. rating (80% score)

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.

Roasted Lemon Chicken
By the Numbers
  • Serving size: 3 oz
  • Cal: 381
  • Fat (g): 4
  • Carbs (g): 1
  • Sodium (mg): 242
  • Protein (g): 79
  • Chol (mg): 197
Recipes: Entrees
  • 1 whole 3-pound chicken, rinsed inside and out and all visible fat removed
  • 1/4 cup fat-free chicken stock
  • 1 lemon half, juiced and saved
  • 1 tablespoon dried oregano, crushed
  • 1 teaspoon grated lemon zest
  • 1 teaspoon salt
  • 1 teaspoon freshly ground
  • black pepper
  1. Preheat oven to 400°F.
  2. Place the chicken on a rack in a roasting pan.
  3. Combine the stock and lemon juice and pour over the chicken.
  4. Combine the oregano, lemon zest, salt, and pepper and spread the chicken with the mixture, under the skin.
  5. Put the lemon half from the juice inside the cavity of the chicken.
  6. 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.
  7. Remove the skin before serving.
04/12/2010 |

One thought on “Roasted Lemon Chicken

  1. Sarah says:

    This is very basic and can’t-fail. I do prefer it why thyme over oregano, but both are good. A slightly Greek tasting recipe with the oregano.

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