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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lemon Herb Roasted Chicken

Source: dLife

A succulent oregano and black pepper marinated roasting chicken.

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 301.3 Fat, 0.2 Vegetables, 0.1 Fruits, 7.9 Meat, 19.4 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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Servings

Ingredients

2.0
2 each medium lemons 2.0
2 tbsp ground oregano 1.0
1 tbsp dried basil 2.0
2 tsp black pepper 0.5
0 1/2 tsp salt 1.0
1 tsp olive oil 6.0
6 each medium garlic cloves 5.0
5 lb whole roasting chicken

Directions

Preheat oven to 450 degrees.
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.
Soak the top and bottom of a 2 quart clay cooking pot in water for 10 minutes. Empty pot, and dry well.
Take out and throw away giblets and neck from chicken. Wash chicken and dry well. Slice off extra fat from surface.
Beginning at the neck cavity, separate the skin from the meat by inserting fingers and gently pushing between skin and meat.
Massage lemon mixture under skin and on the surface of the chicken.
Secure the legs together with cord.
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.
Bake chicken for 50 minutes or until a meat thermometer reads 180 degrees. Uncover.
Preheat broiler.
Place chicken in pot under broiler and cook 15 minutes or until skin is crispy.
Take chicken out of oven, cover with foil, and let rest 10 minutes. Remove skin before serving.