Jalapeño Chicken
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 tablespoon soy sauce
- 2 1/2 tablespoons olive oil
- 1 medium onion, quartered
- Carbohydrate 6 g(2%)
- Cholesterol 246 mg(82%)
- Fat 58 g(89%)
- Fiber 2 g(6%)
- Protein 62 g(124%)
- Saturated Fat 15 g(77%)
- Sodium 451 mg(19%)
- Calories 804
Preparation Preheat oven to 350°F. Starting at neck end, carefully run fingers between skin and breast meat of chicken, loosening skin. Place chili rounds, spaced slightly apart, on breast meat under skin. Toss 4 lemon wedges, onion, 1/2 tablespoon oil and soy sauce in small bowl to coat. Stuff lemon mixture into main cavity of chicken. Rub outside of chicken with remaining 2 tablespoons oil; sprinkle with salt. Place chicken on rack in roasting pan. Roast chicken until golden brown and juices run clear when thigh is pierced with knife, about 1 1/2 hours. Transfer chicken to platter. Serve with remaining lemon wedges.
Preparation Preheat oven to 350°F. Starting at neck end, carefully run fingers between skin and breast meat of chicken, loosening skin. Place chili rounds, spaced slightly apart, on breast meat under skin. Toss 4 lemon wedges, onion, 1/2 tablespoon oil and soy sauce in small bowl to coat. Stuff lemon mixture into main cavity of chicken. Rub outside of chicken with remaining 2 tablespoons oil; sprinkle with salt. Place chicken on rack in roasting pan. Roast chicken until golden brown and juices run clear when thigh is pierced with knife, about 1 1/2 hours. Transfer chicken to platter. Serve with remaining lemon wedges.
