What We Sell

Ingredients 1 (2 to 3 pound) broiler/fryer chicken cut up 1/2 cup butter or margarine 1/3 cup lemon juice 1 tablespoon paprika 2 teaspoons salt 1 teaspoon pepper 1 teaspoon brown sugar 1/2 teaspoon crushed dried rosemary 1/8 teaspoon ground nutmeg 1/8 teaspoon cayenne pepper

Nutrition Facts Total Fat 26.9g   Cholesterol 145mg   Sodium 221mg   Total Carbs 4.5g   Dietary Fiber 1.5g   Protein 46.5g   *Percent Daily Values are based on a 2,000 calorie diet.

Directions

• 1. Preheat an oven to 425 degrees F (220 degrees C). Combine the lemon zest, rosemary, thyme, and minced garlic in a small bowl; stir in the olive oil, then season to taste with salt and pepper.
• 2. Separate the skin around the breast and thighs from the meat. Rub the herb mixture onto the meat, underneath the skin. Cut the zested lemon in half, and place half of the lemon into the cavity of the chicken along with the whole garlic cloves. Place the chicken into a roasting pan, and squeeze the remaining lemon half evenly over the skin of the chicken.
• 3. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.