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
Calories: 852kcal
Cost: $7
Ingredients
- 5 lb. roasting chicken giblets and neck removed
- 1 large lemon pierced all over with a knife or fork
- 2 Tablespoons olive oil
Instructions
- 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.
Notes
- Purchase the best quality chicken possible.
- Nutritional information is for a 5 pound chicken including bones, actual nutritional values are less.
- Do not rinse the chicken, pat dry.
- Roll lemon to soften before piercing.
- Allow bird to rest 15 minutes before carving.
Nutrition
Serving: 1person | Calories: 852kcal | Carbohydrates: 2g | Protein: 65g | Fat: 63g | Saturated Fat: 17g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 28g | Cholesterol: 325mg | Sodium: 261mg | Potassium: 766mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3190IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 5mg