Roast Garlic-Lemon Chicken

recipe
Total cost: $6.64/Cost per serving: $1.66. Rotisserie chicken from the supermarket deli can be a convenient and inexpensive option. But roasting your own bird allows you to control the quality of the ingredients, the overall flavor profile, and the amount of sodium. Cooking a chicken breast-side down helps keep the white meat juicy. Reserve carcass and juices in the broiler pan to make Homemade Chicken Stock.

Yield:

4 servings (serving size: 5 ounces meat)

Recipe from

Nutritional Information

Calories 170
Caloriesfromfat 23 %
Fat 4.4 g
Satfat 1.1 g
Monofat 1.3 g
Polyfat 1.1 g
Protein 30.4 g
Carbohydrate 0.4 g
Fiber 0.1 g
Cholesterol 99 mg
Iron 1.3 mg
Sodium 580 mg
Calcium 19 mg

Ingredients

1 (4-pound) whole chicken
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 garlic cloves, peeled
1 small lemon, quartered

Preparation

Preheat oven to 400°.

Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine 1 teaspoon salt and 1/2 teaspoon black pepper in a small bowl. Rub the salt mixture under loosened skin. Lift wing tips up and over back, and tuck under chicken. Place garlic and lemon in body cavity. Place the chicken, breast side down, on a broiler pan. Bake at 400° for 1 hour or until a thermometer inserted in the meaty part of thigh registers 165°. Let stand for 10 minutes. Discard skin.

Note:

Lia Huber,

October 2007
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