Elizabeth Frinks Roast Lemon Chicken Recipes

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ELIZABETH FRINK'S ROAST LEMON CHICKEN



Elizabeth Frink's Roast Lemon Chicken image

Provided by Julia Reed

Categories     dinner, easy, roasts, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 8

1 3-pound chicken
1/2 teaspoon salt
1/4 teaspoon pepper
2 lemons
6 cloves garlic, peeled
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon coarsely chopped fresh parsley

Steps:

  • Preheat the oven to 325 degrees. Place the chicken in a large baking dish and season inside and out with salt and pepper. Rub the peel of one of the lemons over the outside of the chicken. Then cut the lemon into 8 pieces and squeeze juice over and into the chicken. Put the lemon pieces inside the chicken along with the garlic cloves. In a small pan, melt the butter in the olive oil and pour on top and inside the chicken. Tie the legs together with kitchen string.
  • Roast the chicken for 1 1/2 hours, until an instant-read thermometer inserted in the thickest part of the leg registers 180 degrees, basting every 15 minutes with pan juices. Half an hour before taking the chicken out, pour the juice from the second lemon over the chicken and sprinkle with parsley.

Nutrition Facts : @context http, Calories 624, UnsaturatedFat 29 grams, Carbohydrate 4 grams, Fat 47 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 15 grams, Sodium 455 milligrams, Sugar 1 gram, TransFat 0 grams

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