July 26, 2013

Flavorful Friday - Roast Lemon Chicken

Roast chicken is a delicious, easy way to feed your family. There are many ways to prepare it. This is the low sodium way I roast one:

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1 (3 pound) roasting chicken
2 lemons, sliced
4 cloves garlic, crushed
3 tablespoons unsalted butter
1 teaspoon paprika
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
3 tablespoons lemon juice


Rinse chicken and pat dry
Preheat oven to 350°
Place half the sliced lemons in roasting pan
Top with chicken
Place remaining lemon slices in cavity of chicken along with garlic
In saucepan, melt butter
Add paprika, mustard, garlic powder, pepper and lemon juice
Pour half over chicken


Roast chicken 30 minutes, then baste with remaining butter mixture.
Roast 40 to 45 minutes longer, until chicken registers 180° F
Cover and let stand 15 minutes; slice to serve


Serves 4

My daughter loves helping me with this dish. And she can do so without touching the chicken (I have explained to her the dangers of handling raw meat and right now only I do that when we cook together). She brushes the butter mixture onto the chicken before it goes in the oven and in the middle of the cooking time.

SPECIAL NOTE: A three pound chicken doesn't yield as much meat as you might think. I usually get one closer to five pounds and adjust the cooking time accordingly.

This recipe comes from the KNACK© Make It Easy Low Salt Cookbook, Morris Book Publishing, LLC, 2010
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