|Nutritional Guidelines (per serving)|
|Servings: 1 whole chicken (4-6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 52g||67%|
|Saturated Fat 14g||71%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This classic and straightforward lemon and herb roast chicken makes an ideal low-fat Sunday lunch or holiday meal. No butter here, just a small amount of olive oil and lemon juice to brush over the bird before roasting. Remember to remove the skin before eating to keep this meal low fat. The meat beneath the skin will be deliciously moist.
Gather the ingredients.
Preheat oven to 375 F. Remove giblets and set aside for gravy or stock if you wish. Rinse chicken with cold water and pat dry.
Place chicken breast-side up on a rack in a roasting pan. Cut the lemon in half. Place one-half inside the cavity of the chicken. Tie the legs together with twine if you like (we usually don't bother).
Squeeze the juice from the remaining half lemon into a small bowl. Add herbs and olive oil and stir together. Brush the bird with lemon and herb mixture, then place chicken uncovered in the preheated oven.
Roast for approximately 90 minutes, depending on the weight of the bird, basting occasionally. Allow 20 minutes per pound plus an extra 20 minutes on top. When an instant-read thermometer reads 180 F when inserted into the thickest part of the thigh, the chicken is done. Juices should run clear, not pink.
Remove chicken from oven and tent with foil. Allow the bird to rest for 10 to 15 minutes before carving, to allow juices to settle.
Serve with roasted new potatoes and steamed seasonal vegetables, plus mushroom and onion gravy.