Directions:
- Preheat oven to 425 degrees.
- Allow chicken to come to room temperature.
- Rinse chicken inside and out, removing giblets (set aside for stock later).
- Pat dry with paper towels, tie wing tips together with twine.
- Layer onions in the bottom of shallow roasting pan.
- Sprinkle chicken with salt and pepper inside and out.
- Stuff lemon and garlic inside the cavity.
- Massage canola oil or butter on top of chicken.
- Roast in middle rack of oven 75-90 mins, until golden brown and internal temp is 180 or above.
- Let rest for 30 mins before cutting into.
- Shred meat with 2 forks and set aside.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.25 Kcal (328 kJ) | ||
| Calories from fat | 48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.33g | 8% | |
|---|---|---|---|
| Sodium | 1878.57mg | 78% | |
| Potassium | 78.24mg | 2% | |
| Total Carbs | 7g | 2% | |
| Sugars | 0.46g | 2% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 1.76g | 4% | |
| Vitamin C | 8.7mg | 15% | |
| Iron | 0.3mg | 2% | |
| Calcium | 40.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 47.81 Kcal (200 kJ) | ||
| Calories from fat | 29.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.26g | 8% | |
|---|---|---|---|
| Sodium | 1147.92mg | 78% | |
| Potassium | 47.81mg | 2% | |
| Total Carbs | 4.28g | 2% | |
| Sugars | 0.28g | 2% | |
| Dietary Fiber | 0.8g | 5% | |
| Protein | 1.07g | 4% | |
| Vitamin C | 5.3mg | 15% | |
| Iron | 0.2mg | 2% | |
| Calcium | 25mg | 4% | |
* 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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