Fruit Garland Roast Chicken
|Roasting chicken||5 Pound|
|Lemon marinade||1⁄4 Cup (4 tbs) (adjust quantity as needed)|
|Lemon||1 Small, quartered|
|Celery leaves||1 Tablespoon|
|Strawberries||1 Cup (16 tbs) (with stems)|
Wash chicken and pat dry.
Place in a large bowl, pour lemon herb marinade over it, cover, and chill at least 2 hours, turning.
Drain off marinade and reserve.
Tuck quartered lemon and a few celery leaves inside chicken cavity.
Place chicken on a rack in an uncovered pan and roast in a 350Â° oven about 2 hours or until the thickest part of the drumstick yields to gentle pressure.
Baste several times with marinade. (Or impale the chicken on a spit and barbecue according to directions for your specific barbecue.)
For fruit garland, peel and slice papaya and avocado, discarding seeds Wash strawberries.
Place roasted chicken on a carving board and surround with fruit.
Contains about 300 calories per serving.