Lemon Chicken
Prep
1h
Cook
1h 30m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Lemon Chicken
| 1 3 1/2 lb chicken |
| 2 tsp dried terragon |
| 3 lemons |
| 1/4 cup unsalted butter |
| 2 Tbs Dijon mustard |
| 4 med yellow onions, cut in half |
| 1/2 cup chicken stock |
| salt & freshly ground pepper |
| 2 Tbs balsamic vinegar |
| 1 bunch watercress |
Lemon Chicken Directions
- Preheat the oven to 375°
- Trim any excess fat from the chicken.
- Sprinkle the cavity with 1 teaspoon of terragon.
- Cut 1 lemon in hald and place in the cavity.
- Squeeze the remaining lemons; you should have about 1/4 cup of juice.
- Melt the butter in a small pan over medium heat.
- Stir in the lemon juice and the remaining 1 teaspoon terragon and the mustard; mix well
- Brush some fo the butter mixture over the surface of the chicken.
- Place breast side down in a shallow roasting pan.
- Arrange the onions around the chicken; brush 1/2 the remaining butter mixture over the onions
- Roast in toe oven for 30 minutes.
- Spoon vinegar over the onion and stir the stock in the pan.
- Baste the chicken with the pan juices and roast for another 30 minutes.
- Turn the chicken breast side up, baste with the remaining butter mixture and season with salt and pepper.
- Continue to roast until the chicke is thender and golden, another 20-30 minutes.
- Make a bed of watercress on a warmed platter.
- Place the bird on top and surround with onions.
- Baste the chicken with some of the pan drippings;
- Ser the remaining juices on the side
- carve the chicken at the table.
Nutrition facts
Per Serving
| Kcal: | 512 kcal |
| Fibers (g): | 2.6g |
| Sodium (mg): | 739mg |
| Carbs: | 10g |
| Sugar (g): | 4g |
| Fat: | 16.1g |
| Saturated fat (g): | 7.1g |
| Cholesterol: | 224mg |
| Proteins: | 78.4g |
