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Herb Roasted Chicken with Lemon : Atkins Recipes


Ingredients for Herb Roast Chicken

1 chicken (about 3 pounds), washed and patted dry
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons chopped fresh herb (i.e. thyme, parsley, sage, etc.) or 1 teaspoon dried
1 lemon, sliced into rounds, intact
2 tablespoons butter
3/4 cup reduced sodium chicken broth

Preparation Method for Herb Roast Chicken

1. Heat oven to 350. Sprinkle chicken with salt, pepper and herb, inside and out. Loosen skin from breast with an index finger, and stuff 2 slices of lemon and 1 tablespoon butter onto each side of the breast. Place remaining lemon in the cavity. Transfer chicken to a roasting pan.

2. Roast 1 hour to 1 hour and 10 minutes; basting occasionally. An instant meat thermometer should read 170 in the thickest part of the thigh (not touching bone). Transfer chicken to a cutting board; wait 10 minutes before carving to allow juices to redistribute.

3. Pour off fat from pan. Place pan over 2 oven burners; pour in chicken broth and bring to a boil. Scrape up brown bits on bottom of pan. Cook 23 minutes. Pour over carved chicken.

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