Lemon Roasted Chicken
Simple Italian roasted lemon chicken, Pollo al Limone. A 4-5 pound chicken will serve about 4-6 with leftovers. Nutritional data is for 1 pound of meat per person, taking into consideration bones.
Servings: 6 people
- 5 lb. roasting chicken giblets and neck removed
- 1 larger lemon pierced all over with a knife or fork
- 2 Tablespoons olive oil
Pre-heat oven to 350 degrees F.
Remove giblets, liver and neck from chicken and pat dry with paper towel
Place chicken in a baking pan fitted with a rack.
Pierce a medium lemon all over with a fork or sharp knife. Place whole lemon inside of chicken and truss up legs. Give the bird a brush with the olive oil.
Roast chicken, undisturbed for 1-1 1/2 hours or until juices run clear when thickest part of meat is pierced or internal temperature reads 165-170 degrees F. (do not over cook) Meat will be just done, with no trace of pink and very moist.
Remove bird from oven and remove lemon from chicken. Place bird on a carving board, covered loosely with foil and allow to rest 15-20 minutes.
- Purchase the best quality chicken possible.
- Do not rinse the chicken, pat dry.
- Roll lemon to soften before piercing.
- Allow bird to rest 15 minutes before carving.
Serving: 1serving | Calories: 846kcal | Carbohydrates: 1g | Protein: 65g | Fat: 63g | Saturated Fat: 17g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 28g | Cholesterol: 325mg | Sodium: 261mg | Potassium: 741mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3187IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 5mg