dish
Herb-Stuffed Roast Chicken with Lemon and Garlic

4
Serves
361
Calories
13
Nutrients
13
Vitamins

Ingredients

3 cloves garlic , cut into slivers
2 sprigs fresh thyme or 1/2 teaspoon dried
2 sprigs fresh rosemary or 1/2 teaspoon dried
1 tablespoon olive oil

Cooking Instructions

1. Preheat the oven to 350°F.

2. Rinse the chicken under cold water and pat it dry with paper towels. Tuck several slivers of garlic underneath the chicken skin.

3. In a small bowl, mix together the lemon zest, thyme, rosemary, sage, a genourous pinch of salt and 1/2 teaspoon coarsley ground black pepper. Rub this mixture evenly inside the cavity of the chicken. Sprinkle the lemon juice inside the cavity.

3. Place the chicken on a rack in a roasting pan. Rub the outside of the chicken with olive oil and sprinkle the skin with salt and pepper.

4. Place the chicken in the oven and roast until the juices run clear when the thigh is pierced with a knife, about 1 hour.

5. Transfer to a serving platter and let rest 10 to 15 minutes. Remove the skin and carve the chicken. Garnish with lemon and herb sprigs and serve.

Serving Size: 1/4 chicken

Nutrition Information

Number of Servings: 4
Calories
361
Protein
58 g
Total Carbohydrate
6 g
Dietary Fiber
2 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
1 g
Total Fat
12 g
Saturated Fat
2 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
185 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
64 %
Percent Calories from Carbohydrate
6 %
Percent Calories from Fat
29 %
Vitamin A
196 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
22 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Biotin
0 mcg
Vitamin C
34 mg
Vitamin D
0 IU
Folate
24 mcg
Vitamin E
1 IU
Vitamin K
0 mcg
Pantothenic Acid
3 mg
Calcium
40 mg
Iron
1 mg
Phosphorus
9 mg
Potassium
68 mg
Sodium
78 mg
Zinc
0 mg