The skin on this chicken locks in the natural juices of the chicken, keeping each bite moist and juicy.

Recipe by Oxmoor House January 2005

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Recipe Summary

Yield:
4 servings (serving size: about 6 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Rub chicken with tarragon, salt, and pepper. Place lemon in body cavity. Secure lemon in cavity with skewers or wooden picks. Lift wing tips up and over back; tuck under chicken.

  • Place chicken, breast side up, on a broiler pan coated with cooking spray. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350° for 75 to 90 minutes or until thermometer registers 180°. Remove chicken from oven; cover with foil, and let stand 10 minutes. Remove and discard lemon and, if desired, skin before eating (analysis does not include skin).

  • carbo rating: 0

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

196 calories; calories from fat 0%; fat 4.8g; saturated fat 1.2g; mono fat 0g; poly fat 0g; protein 35.5g; carbohydrates 0.6g; fiber 0.1g; cholesterol 113mg; iron 2.2mg; sodium 426mg; calcium 29mg.
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