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Roast Chicken with Olive Oil and Fresh Lemon
Jun. 28, 2008 at 3:55pm
A favorite recipe of mine, from "The Healthy Heart Cookbook."
2 whole chicken breasts, skinned, boned and halved
2 teaspoons olive oil
Remove skin from chicken breasts; bone. Combine olive oil, lemon juice, garlic, oregano and tarragon; pour over chicken. Marinate 20 minutes. Roast at 350° F. for 35 to 45 minutes, or until done. Baste frequently during baking. Serves 4.
1/4 cup fresh lemon juice
1 garlic clove, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried tarragon
Remove skin from chicken breasts; bone. Combine olive oil, lemon juice, garlic, oregano and tarragon; pour over chicken. Marinate 20 minutes. Roast at 350° F. for 35 to 45 minutes, or until done. Baste frequently during baking. Serves 4.
Here's a tip: save the chicken bones for soup. To save, keep a plastic bag in the freezer just for bones reserved from boning breasts. When the bag is full, add extra backs, necks and wings and make chicken soup. In future recipes I'll show you how to de-fat the chicken stock and use it as a base for a number of delicious, quick-to-fix soups.
APPROXIMATE NUTRITIONAL INFORMATION PER SERVING
| CALORIES - 168 |
CARBOHYDRATE - 2g |
TOTAL FAT - 5 g |
| PROTEIN - 27g |
CHOLESTEROL - 73 mg |
SATURATED FAT - 1 g |
| SODIUM - 63 mg |
DIETARY FIBER - 0 g |