Foods | Cooking
Hints & Tips
Having many bald lemons in the refrigerator from making
Limoncello (click on Limoncello if you don't know what it is). I originally created this recipe to use the bald lemons.
Now, if you don't have bald lemons, just use lemons with the skins (as I have done in the below photos).
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
Diet Recipe Index. Also check out my
for fat grams, fiber grams, and calories for all your favorite foods.
Roasted Lemon Rosemary Chicken Recipe
Yields: 4 servings
Prep time: 15 min
Cook time: 2 hr
1 (4- to 5- pound) whole roasting chicken*
Coarse salt and freshly-ground pepper
3 medium-sized thin-skinned
lemons, washed well and dried
A bunch of fresh
* 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 F. 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 (cut in quarters
if the lemons are large). Place 4 halves (or quarters) of lemon in the
cavity of the chicken, stuffing rosemary sprigs in also (be generous
with the rosemary). 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.
Close up the opening with toothpicks or with trussing needle and string. 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.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Remove from oven, remove aluminum foil, and transfer onto a serving plate. Let chicken stand 10 minutes to allow juices to set for
easier carving. Skim and discard fat from pan juices. Serve chicken with roasted lemon wedges and pan juices.
Makes 4 servings.
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.
Recipe makes 4
Serving Totals - 9.6 Fat
Grams, 7.5 carbohydrate grams, 274 calories