Kidney-friendly

Fast Roast Chicken with Lemon & Herbs

Name: Fast Roast Chicken with Lemon & Herbs
Ingredients: 1 4-5 pound whole chicken, fresh or thawed; 2 tablespoons unsalted butter (softened); 2 1/2 tablespoons chopped fresh herbs (sage, thyme, etc); 2 cloves garlic (peeled and crushed); 1 small lemon (thinly sliced); 1 tablespoon olive oil

3 oz: 46
ingredients: 6

Ingredients

1 4-5 pound whole chicken, fresh or thawed
2 tablespoons unsalted butter, softened
2 1/2 tablespoons chopped fresh herbs, sage, thyme, etc
2 cloves garlic, peeled and crushed
1 small lemon, thinly sliced
1 tablespoon olive oil

Method

Preheat oven to 450 degrees.
Place the chicken in a roasting pan.
Mix the butter, herbs and garlic together in a small bowl.
Place the herbed butter inside the body cavity of the chicken, along with the lemon slices.
Rub the olive oil over the skin of the bird.
Roast for 15 minutes per pound, or until internal temperature reaches 165 degrees.
Drain the buttery juices and slices of lemon and pour over chicken.
Let chicken rest for 20 minutes before carving.

Roast this chicken on Sunday and have several high protein meals throughout the week.

Nutrition Facts

per serving

Calories	251
Carbohydrates	0 g
Protein	19 g
Dietary Fiber	18 g
Fat	0 g
Sodium	77 mg
Potassium	222 mg
Phosphorus	188 mg

Fast Roast Chicken with Lemon & Herbs

Ingredients

Method

Nutrition Facts

Low Carb Cauliflower Corn Chowder

Sweet Potato Fries

Garlic-Herb Seasoning

Alfredo Sauce