Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
287
Calories
32g
Protein
16g
Fat
6g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ea . (3 lbs ) broiler/fryer chicken , giblets removed
- ¼ cup Country Roast Chicken Seasoning
- 3 sprigs rosemary
- 8 sprigs thyme
- 1 large lemon , sliced thinly
- 1 large lemon, cut in wedges
- 2 tbsp butter
Directions
1
Loosen skin from chicken. Rub flesh with chicken seasoning.
2
Place lemon slices in the bottom of a roasting pan and place chicken on top.
3
Stuff chicken cavity with thyme, rosemary, and lemon wedges.
4
Place 1 tbsp butter under the skin of each breast.
5
Insert an oven-safe probe thermometer into the breast but not touching the butter.
6
Bake in a 325°F oven until breast internal temperature reaches 165°F and thigh meat reaches 170°F.
7
Cover with foil and let rest 10 minutes; serve.
Recipe sourced from
wikibooks