Directions:
- Preheat oven to 425.
- Clean chicken guts out. Rinse chicken thoroughly, inside and out. Dry chicken with paper towels, then coat inside of cavity with coarse salt and some pepper.
- Slice onions and line the bottom of pan. Palm the lemon and then stab it with a fork all over. Stick the lemon in the chicken cavity, as well as all the garlic. Put chicken in pan on top of onions.
- Put pats of butter on top of chicken. Salt and pepper the skin.
- Place in oven and cook 1.5-2 hours. (Place foil loosely over chicken last 30 to 60 minutes.).
- When you get the chicken out let it set at least 15 minutes so the juices settle and don't run out when it's cut.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 426.91 Kcal (1787 kJ) | ||
| Calories from fat | 270.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.01g | 46% | |
|---|---|---|---|
| Cholesterol | 167.08mg | 56% | |
| Sodium | 124.69mg | 5% | |
| Potassium | 408.73mg | 9% | |
| Total Carbs | 5.09g | 2% | |
| Sugars | 1.78g | 7% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 32.06g | 64% | |
| Vitamin C | 13.8mg | 23% | |
| Iron | 1.9mg | 11% | |
| Calcium | 36.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 187.08 Kcal (783 kJ) | ||
| Calories from fat | 118.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.15g | 46% | |
|---|---|---|---|
| Cholesterol | 73.21mg | 56% | |
| Sodium | 54.64mg | 5% | |
| Potassium | 179.11mg | 9% | |
| Total Carbs | 2.23g | 2% | |
| Sugars | 0.78g | 7% | |
| Dietary Fiber | 0.47g | 4% | |
| Protein | 14.05g | 64% | |
| Vitamin C | 6mg | 23% | |
| Iron | 0.8mg | 11% | |
| Calcium | 15.9mg | 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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