Julia's Roast Chicken with Lemon and Herbs Recipe

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Julia's Roast Chicken with Lemon and Herbs
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Ingredients
6
Count
Nutrition
777
Calories
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Ingredients:

Directions:

  1. Preparing the chicken: Set the rack on the lower middle level and preheat the oven to 425°F.
  2. Rinse the chicken thoroughly, inside and out, under hot water, then dry it with paper towels. Remove any lumps of fat from inside the cavity near the tail opening.
  3. To make carving easier, remove the wishbone. Lift the flap of neck skin and insert a thin, sharp knife into each end of the breast; then slice diagonally along both sides of the wishbone. Use your finger and thumb to loose the bone, pry it out at the top, and pull it down. If it breaks, carefully wiggle out the pieces.
  4. Trim the small bony protrusions, or nubbins, from the wing tip joint. Then fold the wings up against the breast, where they will be held in place by the V-rack.
  5. Salt and pepper the cavity and stuff it with the sage leaves and 3 or 4 thick slices of lemon; give the slices a squeeze as you put them in. Massage the butter over the entire chicken skin, including undersides, then salt generously.
  6. Tie the ends of the drumsticks together with twine. Arrange the chicken breast-up on the rack in the roasting pan and tuck the flap of neck skin underneath. Squeeze the juice of the remaining lemon pieces over the top.
  7. Roasting the chicken: Set the roasting pan in the oven. After 15 minutes, lower heat to 350°F. When the chicken is beginning to brown rapidly, baste with accumulated pan juices. Roast for an hour, adding the onions and carrots after 30 minutes and basting several times. Very carefully test for doneness, checking for easy movement in the leg joint and clear color in the juices. Return it to the oven if there is any sign of pinkness. (A small chicken will roast in about 1 1/4 hours, a larger one may take 1 1/2 hours or more.) When done, remove the chicken from the rack and set it on a board to rest for 15 minutes before carving. This allows the juices to retreat back into the flesh.
  8. Final Steps: While the chicken is resting, make the deglazing sauce in the roasting pan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 776.85 Kcal (3253 kJ)
Calories from fat 440.55 Kcal
% Daily Value*
Total Fat 48.95g 75%
Cholesterol 250.62mg 84%
Sodium 408.84mg 17%
Potassium 583.86mg 12%
Total Carbs 32.67g 11%
Sugars 0.44g 2%
Dietary Fiber 0.47g 2%
Protein 49.28g 99%
Vitamin C 16mg 27%
Vitamin A 0.1mg 2%
Iron 3.6mg 20%
Calcium 103.8mg 10%
Amount Per 100 g
Calories 240.65 Kcal (1008 kJ)
Calories from fat 136.47 Kcal
% Daily Value*
Total Fat 15.16g 75%
Cholesterol 77.63mg 84%
Sodium 126.65mg 17%
Potassium 180.86mg 12%
Total Carbs 10.12g 11%
Sugars 0.14g 2%
Dietary Fiber 0.15g 2%
Protein 15.26g 99%
Vitamin C 4.9mg 27%
Iron 1.1mg 20%
Calcium 32.2mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.5
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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