Directions:
- Finely grate the peel from the lemons to measure 2 tablespoons; set aside. Coarsely chop 2 lemons; place chopped lemons and rosemary sprigs in the chicken cavity. Save remaining lemon for another use.
- Place chicken on a rack in a shallow roasting pan; brush with oil. Combine the minced rosemary, pepper, salt and lemon peel; rub over chicken.
- Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 180°, basting occasionally with drippings. (Cover loosely with foil if chicken browns too quickly.)
- Let stand for 15 minutes before carving. Discard lemons and rosemary sprigs. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 701.95 Kcal (2939 kJ) | ||
| Calories from fat | 259.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.86g | 44% | |
|---|---|---|---|
| Cholesterol | 1248.64mg | 416% | |
| Sodium | 989.56mg | 41% | |
| Potassium | 1247.67mg | 27% | |
| Total Carbs | 7.91g | 3% | |
| Sugars | 0.59g | 2% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 95.56g | 191% | |
| Vitamin C | 79.2mg | 132% | |
| Vitamin A | 15.9mg | 529% | |
| Iron | 26.8mg | 149% | |
| Calcium | 65.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 126.69 Kcal (530 kJ) | ||
| Calories from fat | 46.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.21g | 44% | |
|---|---|---|---|
| Cholesterol | 225.35mg | 416% | |
| Sodium | 178.59mg | 41% | |
| Potassium | 225.18mg | 27% | |
| Total Carbs | 1.43g | 3% | |
| Sugars | 0.11g | 2% | |
| Dietary Fiber | 0.17g | 4% | |
| Protein | 17.25g | 191% | |
| Vitamin C | 14.3mg | 132% | |
| Vitamin A | 2.9mg | 529% | |
| Iron | 4.8mg | 149% | |
| Calcium | 11.8mg | 7% | |
* 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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