Recipe: Nutrition
Low-Calorie
Low-Sodium
Directions
Prep Time
15 minutes
Cook Time
1 hour*
Ready in
1 hour, 15 minutes*
- Preheat oven to 375°F. Rinse chicken and pat dry with paper towels. Season inside and out with salt and pepper; set aside.
- Place margarine in a small bowl. Using a zester, finely grate lemon peel. Reserve lemon. Add lemon zest and thyme to margarine; stir to combine.
- Gently loosen (but do not remove) the skin of the chicken breast, forming a pocket between skin and meat. Carefully spread margarine mixture on meat under skin; replace skin. Cut lemon in half and squeeze lemon juice over entire chicken.
- Place lemon halves, onion and celery in chicken cavity. Tie the legs together with kitchen twine. Place chicken on a rack in a roasting pan or in a baking dish. Roast 1 hour or until an instant-read thermometer inserted into the thigh registers 165°F. Remove from oven and let stand 5 minutes, loosely covered with foil, before carving.
Nutritional Information
Serving Size
1
Per Serving
Calories 349, Calories Fat 194, Total Fat 20g, Saturated Fat 9g, Cholesterol 142mg, Sodium 112mg, Carbohydrate , Protein 37g
Serving Size | 1 |
Calories | 349 |
Calories Fat | 194 |
Calories (fat) extra | 56 |
Total Fat | 20g |
Total Fat (extra) | 32 |
Saturated Fat | 9g |
Saturated Fat (extra) | 49 |
Cholesterol | 142mg |
Cholesterol (extra) | 47 |
Sodium | 112mg |
Sodium (extra) | 5 |
Potassium | 342mg |
Protein | 37g |
Omega3 | 0g |
Vitamin A | 461IU |
Vitamin A (extra) | 9 |
Iron | 1mg |
Iron (extra) | 2 |