Yield: 8 servings
|1||Whole chicken; 3-pound|
|¼ cup||Fat-free chicken broth|
|1 tablespoon||Fresh lemon juice|
|1 tablespoon||Dried oregano; crushed|
|1 teaspoon||Grated lemon zest|
|1 teaspoon||Freshly ground black pepper|
1) Prepare chicken by rinsing inside and out and remove all visible fat.
2) Preheat oven to 400F.
3) Place the chicken on a rack in a roasting pan. Combine the stock and lemon juice and pour over the chicken. Combine the oregano, lemon zest, salt, and peper and spread the chicken with the mixture.
4) Cover tightly with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake an additional 25 minutes, or until the chicken is golden brown and the juices run clear when pierced in the thick part of the leg. Remove the skin and slice; serves 4.
NUTRITION estimated by publisher: each 3-ounce serving is 381 cals, 4 g fat.
NOTES : This is a wonderful way to cook chicken you plan to use for salads and sandwiches. The light lemon flavor greatly enhances the flavor. Cook with the skin on, remove it before serving.
Recipe by: Canyon Ranch cookbook by Jeanne Jones (1998) Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 29, 1999, converted by MM_Buster v2.0l.