Lemon and garlic roasted chicken
Serves: 6
Time to make: 1 hr 45 mins
Total cost: $20.16 / $3.36 per serve
(at time of publication)
Ingredients
- 2kg whole chicken
- 1 bulb garlic
- freshly ground black pepper
- 1 lemon
- 2-3 sprigs fresh rosemary or thyme
- olive oil cooking spray
- string
Instructions
1 Preheat the oven to 190°C.
2 Break the garlic bulb into small cloves, leaving the skin intact. Cut the lemon into 6-8 wedges.
3 Once the chicken is clean and dry, fill the cavity with garlic cloves, lemon wedges and herbs.
4 Use the string to tie the legs together (this helps the chicken retain a better shape and cook more evenly). Transfer the chicken to a roasting tin with a rack. Season with a little black pepper and olive oil and then roast in the centre of the oven for 1 1/2 hours, until golden brown, basting once or twice. To test the chicken is thoroughly cooked, pierce the thickest part of the leg with a skewer and make sure the juices run clear. Allow to rest before carving.
5 Serve the breast with garlic paste from the roasted cloves. Simply slip the cloves from their skins and mash with a fork.
HFG tip
If you remove the skin from the chicken before eating, the values are: energy 1470kJ, fat 16g (5g saturated).
Nutrition Info (per serve)
-
Calories 0.00cal
-
Kilojoules 2225kJ
-
Protein 0g
-
Total fat 40.5g
-
–Saturated fat 13g
-
Carbohydrates 0.00g
-
–Sugars 0.00g
-
Dietary fibre 0g
-
Sodium 0.00mg
-
Calcium 0.00mg
-
Iron 0.00mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
