Directions:
- Heat oven to 400° F.
- Remove the giblets and neck from the cavity; freeze or refrigerate for use another time.
- Cut the garlic crosswise in half and separate into cloves. Cut the lemon into 1-inch chunks.
- Stuff the chicken with the garlic and lemon. Tie the legs together. Twist the wings under the back so the neck skin is pinned in place. Rub the skin with the olive oil and sprinkle with salt and pepper. Place in a roasting pan.
- Roast for 1 hour, 15 minutes, checking the temperature with an instant-read thermometer. The chicken is ready when the breast meat registers 160° F and the juice runs clear when the meat is pricked with a fork.
- Remove from the oven and let stand 10 minutes. Remove from the roasting pan and pour the pan drippings into a cup. Skim off and discard the fat that comes to the top. Carve the chicken and serve with the pan juices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 912.53 Kcal (3821 kJ) | ||
| Calories from fat | 598.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 66.53g | 102% | |
|---|---|---|---|
| Cholesterol | 357.13mg | 119% | |
| Sodium | 278.21mg | 12% | |
| Potassium | 773.58mg | 16% | |
| Total Carbs | 1.57g | 1% | |
| Sugars | 0.44g | 2% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 71.62g | 143% | |
| Vitamin C | 19.8mg | 33% | |
| Iron | 4.1mg | 23% | |
| Calcium | 49.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 217.71 Kcal (912 kJ) | ||
| Calories from fat | 142.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.87g | 102% | |
|---|---|---|---|
| Cholesterol | 85.2mg | 119% | |
| Sodium | 66.37mg | 12% | |
| Potassium | 184.56mg | 16% | |
| Total Carbs | 0.37g | 1% | |
| Sugars | 0.11g | 2% | |
| Dietary Fiber | 0.11g | 2% | |
| Protein | 17.09g | 143% | |
| Vitamin C | 4.7mg | 33% | |
| Iron | 1mg | 23% | |
| Calcium | 11.7mg | 5% | |
* 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.
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