Roasted Lemon Chicken
|Whole chicken||3 Pound (1 Whole Bird)|
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), pressed (Use Large Clove 5 Gram)|
|Lemon/Reserve peel||1 , juiced|
|Grated nutmeg||1⁄2 Teaspoon|
|Potatoes||2 , quartered lengthwise|
Rinse chicken; pat dry.
In a heavy iron frying pan, heat oil and butter over medium heat until foamy.
Add garlic, lemon juice, a 1 x 2 inch slice of lemon peel, and nutmeg.
Add chicken to pan, breast side up, and brush lavishly with basting mixture.
Put in 350 degree oven to bake.
As soon as you put chicken in oven, put potatoes into lightly salted water; parboil for 10 minutes.
Drain, dip cut sides in chicken's pan juices, then set them around the chicken.
Baste chicken again, return pan to oven, and bake for 30 to 40 minutes.
Baste both chicken and potatoes again at least once while baking.
Serving size: Complete recipe
Calories 3514 Calories from Fat 2101
% Daily Value*
Total Fat 234 g359.4%
Saturated Fat 69.2 g346%
Trans Fat 0 g
Cholesterol 1052.8 mg350.9%
Sodium 982.2 mg40.9%
Total Carbohydrates 84 g28.1%
Dietary Fiber 12.3 g49%
Sugars 3.9 g
Protein 263 g525.6%
Vitamin A 46.2% Vitamin C 247.4%
Calcium 26% Iron 89.5%
*Based on a 2000 Calorie diet