Check out the Lemon and Garlic Roasted Chicken calories and how many carbs in Lemon and Garlic Roasted Chicken. Learn all the nutrition facts about what you eat at GymAmerica.
Posted by
User
Sunday, February 16, 2014 at 12:14pm
filed under
Main Dishes
Serving size: 1 each
Recipe category: Main Dishes
Prep time: 20 min
Cook time: 1 hr 30 min
Difficulty: Easy
Calories: 1427 (71% DV)
Fat: 83g (127% DV)
Carbohydrates: 6g (2% DV)
Protein: 155g (311% DV)
Ingredients: Makes 4 servings (4 each)
5
lb.
1
pinch
1
teaspoon
1/4
cup
2
10
2
tablespoons
Tip: Click on the ingredient links to learn the nutritional information for all the Lemon and Garlic Roasted Chicken ingredients. The serving size for any ingredient in Lemon and Garlic Roasted Chicken may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:
Preheat the oven to 425 degrees F. This is NOT my recipe and calls for bacon on Chicken and to make gravy with drippings. I do not do these things, but have left the instructions as I found them just in case someone might. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover. Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy. Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half. Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.