dish
Rosemary-Cider Roast Chicken

4
Serves
292
Calories
14
Nutrients
15
Vitamins

Ingredients

1 tablespoon chopped fresh rosemary leaves or 1/2 teaspoon dried
1 small yellow onion , peeled and quartered
1/2 cup apple cider

Cooking Instructions

1. Preheat the oven to 350°F.

2. Finely grate 1 tablespoon of zest from the lemon, mix it with half of the rosemary and set aside.

3. Cut the lemon into quarters. Rub the entire chicken and the cavity with one of the lemon quarters, then discard it. Season the chicken with salt and pepper.

4. Rub the cavity of the bird with the lemon zest mixture. Place the chicken on a rack in a roasting pan and stuff it with the remaining lemon and the onion and apple quarters.

5. In a small bowl, combine the apple cider and the remaining rosemary. Pour half of this over the chicken and place it in the oven. Baste with the remaining cider mixture and the liquid in the pan at least 4 times during cooking. Roast until the juices run clear when the thigh is pierced with a knife, about 1 1/2 hours.

6. Transfer to a serving platter and let rest 10 to 15 minutes before carving.

Serving Size: 1/4 chicken

Nutrition Information

Number of Servings: 4
Calories
292
Protein
49 g
Total Carbohydrate
7 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
4 g
Total Fat
7 g
Saturated Fat
2 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
159 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
68 %
Percent Calories from Carbohydrate
9 %
Percent Calories from Fat
22 %
Vitamin A
140 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
19 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Vitamin C
27 mg
Vitamin D
0 IU
Folate
18 mcg
Vitamin E
1 IU
Vitamin K
1 mcg
Pantothenic Acid
2 mg
Calcium
52 mg
Iron
3 mg
Phosphorus
399 mg
Potassium
600 mg
Sodium
323 mg
Zinc
4 mg