Go Back
Print

Fast Roast Chicken with Lemon & Herbs

Servings 46 3 oz

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

Instructions

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

Recipe Notes

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