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Chef with red wine glass


Makes 6 servings


    • 1 whole chicken, thawed and washed
    • 1 tablespoon margarine or butter
    • 1 can (10¾ ounces) chicken broth
    • 2 tablespoons lemon juice


1. Preheat oven to 375°F.

2. Remove giblets from chicken cavity and reserve for another use.

3. Split chicken down the backbone and place chicken, breast side up, in a large oven-proof skillet or baking pan.

4. Smear outside with margarine.

5. Roast uncovered for 30 minutes, until chicken begins to brown.

6. Pour chicken broth and lemon juice around chicken, basting the chicken as you pour.

7. Continue to roast 45-60 minutes longer until skin is rich, deep brown, and thermometer registers 180°F.

    Nutrition Information per serving:
    Calories 188
    Calories from Fat 76
    Total Fat 8.5 g
    Saturated Fat 2.1 g
    Cholesterol 75 mg
    Sodium 268 mg
    Total Carbohydrate 0 g
    Dietary Fiber 0 g
    Sugar 0 g
    Protein 25 g
    Vitamin A 32 RE
    Vitamin C 2 mg
    Calcium 16 mg
    Iron 1.1 mg


USDA, Food & Nutrition Service   - Recipe provided by Perdue Farms

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