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Obesity Discussion · 03-25-07, 07:02 PM

HERB ROASTED CHICKEN WITH LEMON

Servings: 4
Prep time: 0:10:00
Bake/Cook time: 1:00:00

Calories: 442
Fat: 28 grams
Protein: 44 grams
Carbohydrates: 0 grams
Fiber: 0 grams
Net Carbs: 0 grams
1 chicken (about 3 pounds), washed and patted dry
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons chopped fresh herb (i.e. thyme, parsley, sage,
etc.) or 1 teaspoon dried
1 lemon, sliced into rounds, intact
2 tablespoons butter
3/4 cup reduced sodium chicken broth.
1. Heat oven to 350. Sprinkle chicken with salt, pepper and
herb, inside and out. Loosen skin from breast with an
index finger, and stuff 2 slices of lemon and 1
tablespoon butter onto each side of the breast. Place
remaining lemon in the cavity. Transfer chicken to a
roasting pan.
2. Roast 1 hour to 1 hour and 10 minutes; basting
occasionally. An instant meat thermometer should read
170 in the thickest part of the thigh (not touching bone).
Transfer chicken to a cutting board; wait 10 minutes
before carving to allow juices to redistribute.
3. Pour off fat from pan. Place pan over 2 oven burners;
pour in chicken broth and bring to a boil. Scrape up
brown bits on bottom of pan. Cook 2-3 minutes. Pour
over carved chicken.
The easiest way to know when a chicken is done is to use an
instant-read meat thermometer.

03-25-07, 07:02 PM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,955 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Herb Roasted Chicken with Lemon HERB ROASTED CHICKEN WITH LEMON Servings: 4 Prep time: 0:10:00 Bake/Cook time: 1:00:00 Calories: 442 Fat: 28 grams Protein: 44 grams Carbohydrates: 0 grams Fiber: 0 grams Net Carbs: 0 grams 1 chicken (about 3 pounds), washed and patted dry 1 teaspoon salt 1/4 teaspoon black pepper 2 teaspoons chopped fresh herb (i.e. thyme, parsley, sage, etc.) or 1 teaspoon dried 1 lemon, sliced into rounds, intact 2 tablespoons butter 3/4 cup reduced sodium chicken broth. 1. Heat oven to 350. Sprinkle chicken with salt, pepper and herb, inside and out. Loosen skin from breast with an index finger, and stuff 2 slices of lemon and 1 tablespoon butter onto each side of the breast. Place remaining lemon in the cavity. Transfer chicken to a roasting pan. 2. Roast 1 hour to 1 hour and 10 minutes; basting occasionally. An instant meat thermometer should read 170 in the thickest part of the thigh (not touching bone). Transfer chicken to a cutting board; wait 10 minutes before carving to allow juices to redistribute. 3. Pour off fat from pan. Place pan over 2 oven burners; pour in chicken broth and bring to a boil. Scrape up brown bits on bottom of pan. Cook 2-3 minutes. Pour over carved chicken. The easiest way to know when a chicken is done is to use an instant-read meat thermometer. Atkins - Herb Roasted Chicken with Lemon Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________