Roast Chicken with Lemon and Fresh Herbs
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/2 cup canned low-salt chicken broth
- Carbohydrate 3 g(1%)
- Cholesterol 231 mg(77%)
- Fat 54 g(82%)
- Fiber 1 g(3%)
- Protein 59 g(117%)
- Saturated Fat 14 g(72%)
- Sodium 228 mg(9%)
- Calories 760
Preparation Preheat oven to 375°F. Rinse chicken; pat dry. Sprinkle chicken inside and out with salt and pepper. Place herb sprigs and lemon strips inside main cavity. Rub outside with oil, then chopped herbs and grated lemon peel. Place chicken in pan. Roast chicken 45 minutes; pour wine and broth over. Cook until juices run clear when thigh is pierced, basting often with pan juices, about 30 minutes. Serve chicken with pan juices.
Preparation Preheat oven to 375°F. Rinse chicken; pat dry. Sprinkle chicken inside and out with salt and pepper. Place herb sprigs and lemon strips inside main cavity. Rub outside with oil, then chopped herbs and grated lemon peel. Place chicken in pan. Roast chicken 45 minutes; pour wine and broth over. Cook until juices run clear when thigh is pierced, basting often with pan juices, about 30 minutes. Serve chicken with pan juices.
