|Home > Nutrition > Healthy Recipes > Roasted Chicken LF|
Nutrition Information:Calories: 233
Protein: 26 g
Carbs: 10 g
Fat: 12 g
Saturated Fat: 4 g
Sodium: 167 mg
Fiber: 2 g
|1||Preheat the oven to 425 Â°F.|
|2||Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with oil and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.|
|3||Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.|
|Ratings & Reviews|
Reviewed By: Diet.com Member
The recipe is ok
|Apr 29, 2012|
|View All Reviews|
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Category: Side Dish
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Meghan Tiernan (MS, RD, LDN) is a registered dietitian with a passion for helping others achieve a healthy lifestyle. She strives to help others learn the most nutritious way to eat, in order to achieve good health.
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