Lemon-Herb Roasted Chicken

Gluten Free
Dairy Free
Health score
26%
Lemon-Herb Roasted Chicken
45 min.
8
462kcal

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If you're searching for a mouthwatering main dish that bursts with flavor and is perfect for any gathering, look no further than this Lemon-Herb Roasted Chicken. This delightful recipe combines the freshness of citrus with aromatic herbs, creating a succulent bird that's sure to impress your family and friends.

With a prep time of just 45 minutes, you'll have a delicious, gluten-free, and dairy-free meal ready to serve. Imagine the savory aroma wafting through your kitchen as the chicken roasts to perfection, infused with the zest of lemon and the warmth of garlic and herbs. Each bite offers a tender and juicy texture, complemented by a delightful crispy skin that comes from broiling at the end.

This Lemon-Herb Roasted Chicken is not just about taste; it also brings a healthy profile to your table with just 462 calories per serving. It makes for a nutritious lunch or dinner option that’s suitable for various dietary needs. Serving up to eight people, this dish is an elegant choice for family gatherings or special occasions, ensuring that everyone leaves the table satisfied and craving more.

So, roll up your sleeves, grab your freshest ingredients, and embark on a culinary adventure that turns an ordinary dinner into an extraordinary feast. Your taste buds will thank you!

Ingredients

  • tablespoon basil dried
  •  garlic cloves minced
  •  lemons 
  • teaspoon olive oil 
  • tablespoons oregano dried
  • teaspoons cracked pepper black
  • pound roasting chickens 
  • teaspoon salt 

Equipment

  • bowl
  • oven
  • pot
  • kitchen thermometer
  • aluminum foil
  • broiler

Directions

  1. Peel and section lemons, reserving the peels.
  2. Combine lemon sections, oregano, and next 5 ingredients (oregano through garlic) in a bowl, and mash with a fork.
  3. Immerse the top and bottom of a 2-quart clay cooking pot in water for 10 minutes. Empty pot, and drain well.
  4. Remove and discard the giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub lemon mixture under and over the loosened skin. Tie ends of legs together with cord.
  5. Place lemon peel in body cavity.
  6. Place chicken, breast side up, in bottom of clay pot, and cover with top of clay pot.
  7. Place clay pot in cold oven, and set to 45
  8. Bake chicken for 50 minutes, and remove top. (The chicken is done when a meat thermometer registers 180.)
  9. Preheat the broiler. (Do not move the oven rack.)
  10. Return chicken in pot to oven, and broil, uncovered, for 15 minutes or until golden brown.
  11. Carefully remove clay pot from oven.
  12. Remove chicken from clay pot. Cover chicken loosely with foil; let stand for 10 minutes. Discard skin.

Nutrition Facts

Calories462kcal
Protein31.52%
Fat64.22%
Carbs4.26%

Properties

Glycemic Index
11.56
Glycemic Load
0.74
Inflammation Score
-9
Nutrition Score
19.940000264541%

Flavonoids

Eriodictyol
5.77mg
Hesperetin
7.53mg
Naringenin
0.15mg
Luteolin
0.51mg
Kaempferol
0.01mg
Myricetin
0.17mg
Quercetin
0.35mg

Nutrients percent of daily need

Calories:462.14kcal
23.11%
Fat:32.68g
50.27%
Saturated Fat:9.25g
57.78%
Carbohydrates:4.87g
1.62%
Net Carbohydrates:3.22g
1.17%
Sugar:0.76g
0.84%
Cholesterol:177.98mg
59.33%
Sodium:435.21mg
18.92%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:36.09g
72.17%
Vitamin B3:13.43mg
67.16%
Vitamin B6:0.73mg
36.65%
Vitamin A:1778.46IU
35.57%
Phosphorus:353.24mg
35.32%
Selenium:24.53µg
35.04%
Vitamin B12:2.05µg
34.15%
Vitamin C:20.01mg
24.26%
Iron:4mg
22.21%
Vitamin B2:0.38mg
22.07%
Vitamin B5:2.2mg
21.96%
Zinc:2.77mg
18.45%
Vitamin K:17.5µg
16.67%
Folate:61.44µg
15.36%
Potassium:487.52mg
13.93%
Manganese:0.28mg
13.87%
Magnesium:49.84mg
12.46%
Vitamin B1:0.14mg
9.37%
Copper:0.17mg
8.31%
Fiber:1.65g
6.6%
Calcium:65.35mg
6.54%
Vitamin E:0.4mg
2.67%
Source:My Recipes