Lemon-Herb Roasted Chicken

Yield: 6 servings. (Recipe pictured on page 148.)
Recipe from Oxmoor House

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Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 171
  • Calories from fat: 35%
  • Fat: 6.6g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 25.7g
  • Carbohydrate: 0.6g
  • Fiber: 0.1g
  • Cholesterol: 79mg
  • Iron: 0.0mg
  • Sodium: 272mg
  • Calcium: 0.0mg

Ingredients

  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves garlic, minced
  • 1 (3-pound) broiler-fryer
  • 1 lemon, thinly sliced
  • Vegetable cooking spray
  • Fresh lemon slices (optional)
  • Fresh oregano sprigs (optional)
  • Fresh rosemary sprigs (optional)
  • Fresh thyme sprigs (optional)

Preparation

  1. Combine first 6 ingredients; set aside. Trim fat from chicken. Remove giblets and neck from chicken; reserve for another use. Rinse chicken under cold water, and pat dry with paper towels.
  2. Carefully loosen skin from body of chicken by running fingers between skin and meat. Rub herb mixture over meat; place lemon slices over herb mixture. Lift wing tips up and over back; tuck under chicken.
  3. Place chicken, breast side up, on a rack in a shallow roasting pan coated with cooking spray. Insert meat thermometer into meaty part of thigh, making sure it does not touch bone. Bake at 375° for 1 hour or until meat thermometer registers 180°. Cover loosely with aluminum foil, and let stand 15 minutes. Transfer to a serving platter. If desired, garnish with lemon slices and oregano, rosemary, and thyme sprigs. Remove and discard skin before slicing.
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