Having many bald lemons in the refrigerator from making Limoncello (click on Limoncello if you don't know what it is), I decided to do the following with a whole roasting chicken. Now, if you don't have bald lemons, use normal ones.  This way of cooking produces the moistest chicken I've every tasted. My husband gave this a "10" rating. This is his best rating. He's my official taster when I create new recipes. When fully baked, this produces the most wonderful lemon chicken broth. You could make this into a gravy to serve over rice or mashed potatoes. I didn't do it this time, but will in the future.

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate Recipes, and Diabetic Recipes, check out my Diet Recipe Index.  Also check out my Nutritional Chart for fat grams, carbohydrate grams, and calories for all your favorite foods.

Check out more great Poultry Recipes and how to Brine Poultry for a moister and tastier dish.

Lemon Rosemary Chicken

1 (4-pound) whole roasting chicken*
Salt and pepper
3 medium-sized thin-skinned lemons, washed well and dried.
A bunch of fresh rosemary sprigs
Olive oil

* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.

Preheat oven to 350 degrees. Remove any bits of loose fat on the chicken; pat dry all over. Sprinkle the chicken generously inside and out with salt and pepper; rub in seasonings.

Cut lemons into halves. Place 4 halves in the cavity of the chicken, stuffing rosemary sprigs in also (be generous with the rosemary).  Seal the openings with toothpicks.

Slice remaining lemon halves into thick slices (1/4-inch slices). Loosen skin on the chicken and stuff lemon slices and rosemary sprigs under the skin. Lightly oil the skin with olive oil.

Wrap chicken in aluminum foil and place onto rack of shallow baking pan. Bake approximately 1 1/2 to 2 hours or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). The last 1/2 hour of cooking, open aluminum foil to let chicken brown.

Remove from oven, remove aluminum foil, and transfer onto a serving plate. Serve immediately.

Makes 4 servings.

Lemon Rosemary Chicken - Nutritional Information I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Item	Amount	Fat Grams	Carbohydrate Grams	Calories
chicken, roasting, whole	4 pounds	24	0	1006
lemons	3 each	.6	16.2	51
olive	1 tablespoon	14	14	40
Recipe Totals		38.6	30.2	1097
Recipe makes 4 servings. Each Serving Totals - 9.6 Fat Grams, 7.5 carbohydrate grams, 274 calories