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Lemon Herb Roasted Chicken

Gadget.Cook's picture
  Whole roasting chicken 6 Pound (1 In Number)
  Thinly sliced lemon 1
  Chopped italian parsley/1 teaspoon dried parsley flakes 1 Tablespoon
  Chopped fresh sage/1 teaspoon dried sage leaves 1 Tablespoon
  Chopped fresh thyme leaves/1 teaspoon dried thyme leaves 1 Tablespoon
  Sliced garlic 2 Clove (10 gm) (Large Clove)
  Softened butter 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Coarse ground black pepper 1⁄4 Teaspoon

Remove and discard neck and giblets from chicken. Rinse chicken with cold water. Pat dry.
Loosen skin covering chicken breast meat by slipping fingers down from top between skin and breast meat, gently making a pocket. Place 4 lemon slices and 1 teaspoon of parsley in pocket. Place remaining lemon slices, remaining parsley, sage and thyme in cavity of chicken.
Rub garlic over outside of chicken. Place garlic in cavity. Loosely tie legs together. Place chicken in shallow roasting pan. Rub outside of chicken with butter; sprinkle with salt and pepper. Insert meat thermometer so bulb reaches center of thickest part of thigh, but does not rest on bone. Do not cover or add water.
Convection Roast at 400°F for 1 1/2 to 2 hours or until chicken is fork-tender, juices run clear and meat thermometer registers 180 to 185°F.
Let stand 5 to 10 minutes before carving. Remove and discard lemons from inside of chicken.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6135 Calories from Fat 4110

% Daily Value*

Total Fat 456 g701.9%

Saturated Fat 138.8 g694%

Trans Fat 0 g

Cholesterol 2051.2 mg683.7%

Sodium 2357.4 mg98.2%

Total Carbohydrates 10 g3.3%

Dietary Fiber 3.6 g14.3%

Sugars 0.3 g

Protein 469 g938.1%

Vitamin A 138.7% Vitamin C 94.1%

Calcium 39.5% Iron 176.9%

*Based on a 2000 Calorie diet

Lemon Herb Roasted Chicken Recipe