Directions:
- Preheat oven to 425°.
- Remove and discard giblets and neck from chicken. Trim excess fat. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Sprinkle with 1/2 teaspoon salt and pepper.
- Place chicken, breast side down, in a shallow roasting pan. Bake at 425° for 30 minutes. Turn chicken over. Baste chicken with pan drippings. Bake an additional 20 minutes or until a thermometer inserted into meaty part of leg registers 165°. Remove chicken from pan; let stand 10 minutes. Discard skin. Carve chicken.
- Combine butter and lemon juice in a small saucepan; cook over low heat 2 minutes or until butter melts. Remove from heat; stir in remaining 1/4 teaspoon salt and herbs. Serve chicken with sauce and Herbed Brown Rice Pilaf.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1173.36 Kcal (4913 kJ) | ||
| Calories from fat | 819.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 91.05g | 140% | |
|---|---|---|---|
| Cholesterol | 469.21mg | 156% | |
| Sodium | 1910.89mg | 80% | |
| Potassium | 882.92mg | 19% | |
| Total Carbs | 1.08g | 0% | |
| Sugars | 0.31g | 1% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 81.97g | 164% | |
| Vitamin C | 17.6mg | 29% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 4.6mg | 26% | |
| Calcium | 60.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 231.8 Kcal (971 kJ) | ||
| Calories from fat | 161.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.99g | 140% | |
|---|---|---|---|
| Cholesterol | 92.7mg | 156% | |
| Sodium | 377.51mg | 80% | |
| Potassium | 174.43mg | 19% | |
| Total Carbs | 0.21g | 0% | |
| Sugars | 0.06g | 1% | |
| Dietary Fiber | 0.03g | 1% | |
| Protein | 16.19g | 164% | |
| Vitamin C | 3.5mg | 29% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.9mg | 26% | |
| Calcium | 11.9mg | 6% | |
* 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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