|
||||||||||||||||||||||||||||||||||||
|
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* * 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.
|
||||||||||||||||||||||||||||||||||||