Use the left-over lemon rinds and a handful of herbs to stuff your chicken.
The meat will capture the aroma of fresh herbs without all the extra work of chopping herbs for basting. Truss the chicken with cotton twine, or if you’re not sure how to truss, be sure the chicken cavity is well filled.
- 1 tablespoon unsalted
- 3 Lemons, juiced, rinds reserved for stuffing
- 2 teaspoons sea salt, plus 1 tablespoon
- 1 teaspoon freshly ground pepper
- 4 cloves of garlic, smashed with palm of your hand
- small handful of thyme
- Non-stick cooking spray
- 1 roasting chicken, about 3 1/2 pound, rinsed and patted dry
- Preheat oven to 450° F. In a small saucepan on low heat, melt the butter, with lemon juice and one sprig of thyme.
- Sprinkle 1 tablespoon of salt inside chicken then stuff with lemon rinds, garlic, and a handful of fresh thyme. Tie the chicken legs shut with kitchen string.
- Place the chicken on a rack in a large roasting pan, breast side up. Baste with margarine mixture then sprinkle generously with salt. Continue to baste throughout cooking. After 40 minutes, turn chicken over and cook an additional 30 minutes. For the last 10 minutes of cooking, turn over to crisp the breast skin, total cooking time about 1 1/4 hours - 170° F on a thermometer.
- Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before carving so that the juices can redistribute.
Nutritional Stats Per Serving (6 ounces meat): 248 calories, 37 g protein, 9 g carbohydrates, 8 g fat (3 g saturated), 126 mg cholesterol, 3 g fiber, 329 mg sodium.
Weight Watchers® Points Plus:6