Lemon Garlic Roasted Chicken
1 - 3 to 3
1/2 pound fryer chicken
Preheat oven to 375 degrees F. Using a sharp knife, butterfly the chicken by cutting it in half along the top of the breast through the bone. Open the chicken up so that it lies flat and place it, cut side down in a baking pan.
Thinly slice 2 of the lemons. Using your fingers, gently lift the skin up from the breast, and work half of the lemon slices under the skin along the breast meat. Tuck the garlic and rosemary under the chicken. Lay the remaining lemon slices on top of the chicken. Slice the remaining lemon in half. Squeeze the juice of both halves over the chicken.
Roast the chicken for 10 minutes in preheated 375 degree F. oven. Reduce heat to 350 degrees F. and continue roasting for 25 minutes or until the juices run clear when the chicken is poked with a knife. Remove the skin before serving the chicken.
Per Serving: 285 Calories; 6g Fat (18.4% calories from fat); 2g Saturated Fat; 51g Protein; 7g Carbohydrate; 1g Dietary Fiber; 160mg Cholesterol; 175mg Sodium. Exchanges: 0 Grain (Starch); 7 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat.
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