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Lemon Herb Roasted Chicken
Source: dLife

A succulent oregano and black pepper marinated roasting chicken.

Prep Time: 30 minutes
Cook Time: 90 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 4117.7
Total Carbs 3.5 g
Dietary Fiber 1.2 g
Sugars 0.3 g
Total Fat 301.3 g
Saturated Fat 85.9 g
Unsaturated Fat 64.5 g
Potassium 3752.3 mg
Protein 324.9 g
Sodium 1434.8 mg
Dietary Exchanges
14 Fat , 1/2 Vegetables , 8 Meat , 19 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  medium lemons
2 tbsp  ground oregano
1 tbsp  dried basil
2 tsp  black pepper
0 1/2 tsp  salt
1 tsp  olive oil
6 each  medium garlic cloves
5 lb  whole roasting chicken
  1. Preheat oven to 450 degrees.
  2. Peel off outer skin of lemon and slice them into wedges, save the peels. Mix together lemon wedges, oregano, basil, pepper, salt, oil, and garlic in a bowl, smash with a fork.
  3. Soak the top and bottom of a 2 quart clay cooking pot in water for 10 minutes. Empty pot, and dry well.
  4. Take out and throw away giblets and neck from chicken. Wash chicken and dry well. Slice off extra fat from surface.
  5. Beginning at the neck cavity, separate the skin from the meat by inserting fingers and gently pushing between skin and meat.
  6. Massage lemon mixture under skin and on the surface of the chicken.
  7. Secure the legs together with cord.
  8. Lay lemon peel in body cavity and arrange chicken, breast side up, on the bottom of the clay pot,cover with the top of the clay pot.
  9. Bake chicken for 50 minutes or until a meat thermometer reads 180 degrees. Uncover.
  10. Preheat broiler.
  11. Place chicken in pot under broiler and cook 15 minutes or until skin is crispy.
  12. Take chicken out of oven, cover with foil, and let rest 10 minutes. Remove skin before serving.

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