Lemony Roast Chicken

Prepare the chicken in 15 minutes then do something else while it roasts. It's dinner made easy!

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  • Makes: 6 servings
  • Prep: 15 mins
  • Roast: 1 hr 30 mins to 2 hrs 375°F
  • Stand: 15 mins

Lemony Roast Chicken

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Directions

  1. Preheat oven to 375 degrees F. Sprinkle outside of chicken and inside of body cavity with salt and pepper. Halve lemon; squeeze enough juice to equal 4 teaspoons, reserving lemon halves. Combine juice, oil, and snipped rosemary; set aside. Place 3 cloves of garlic, lemon halves, and sprig of rosemary in cavity of chicken. Pull neck skin to back, and fasten with a skewer. If a band of skin crosses tail, tuck drumsticks under band. If there is no band, tie drumsticks to tail. Twist wing tips under the back.
  2. Place chicken, breast side up, on a rack in a shallow roasting pan or broiler pan. Roast, uncovered, in preheated oven for 1 hour, brushing occasionally with the lemon juice mixture. Cut band of skin or string between drumsticks. Continue roasting 30 to 60 minutes more, or until a meat thermometer registers 180 degrees F to 185 degrees F, or until drumsticks move easily in their sockets and juices run clear.
  3. Remove from oven and cover chicken with foil. Let stand for 15 minutes before slicing. Makes 6 servings.

From the Test Kitchen

Food exchanges:

4 meat.

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Nutrition Facts (Lemony Roast Chicken)

  • Per serving:
  • 276 kcal ,
  • 17 g fat
  • (4 g sat. fat ,
  • 131 mg sodium ,
  • 2 g carb. ,
  • 29 g pro.
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