Canyon Ranch Roasted Lemon Chicken
Roasted Lemon Chicken is a wonderful way to cook chicken you plan to use for salads and sandwiches. The light lemon flavor greatly enhances almost anything it accompanies.
Servings: 8 Servings
Calories: 381kcal
A simple and classic entree -- roasted lemon chicken, Canyon Ranch Style
Ingredients
- 1 3 lb chicken - rinsed inside and out and all visible fat removed
- ¼ cup fat-free chicken stock
- 1 half lemon - juiced and saved
- 1 tablespoon dried oregano - crushed
- 1 sprig thyme - reserve the stem
- 1 sprig rosemary - reserve the stem
- 1 teaspoon grated lemon zest
- 1 teaspoon Fine Pink Salt
- 1 teaspoon freshly ground black pepper
- 1 head garlic - optional
Instructions
- Preheat oven to 400°F.
- 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, thyme leaves, rosemary leaves, salt, and pepper and spread the chicken with the mixture, under the skin.
- Put the lemon half from the juice inside the cavity of the chicken, together with the rosemary stem and thyme stem. If using garlic, add cloves, or a cut garlic head with exposed cloves, inside the roasting pan, but not inside the bird.
- 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 before serving. Reserve baked garlic for use with the chicken, or another use. Discard stems and lemon half.
Spa Index Kitchen Notes
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Nutrition
Serving: 3 oz | Calories: 381 kcal (19%) | Carbohydrates: 1 g | Protein: 79 g (158%) | Fat: 4 g (6%) | Cholesterol: 197 mg (66%) | Sodium: 242 mg (11%)
You don’t really need a recipe for this, do you? But it does serve tor emind us that simple cooking with simple ingredients is the way to go and that’s why people are attracted to spa retreats and such — they feed us this way, like we should be feeding ourselves. This is as basic as it gets but it’s a good one.
Perhaps it’s to show people it’s not as difficult as we think, to feed ourselves well. The only change we make with this recipe is that we now place the chicken in a cast-iron skillet and roast the entire bird in the skillet, in a very hot oven. Makes a wonderful crispy, brown skin (we even turn the bird a time or two).
W eve been making this recipe for more than 10 years. Tried it one year with turkey also. But we always have canyon ranch lemon chicken on hand for meals, sandwiches, salads and soups. It’s a simple recipe but a keeper.
This is very basic and can’t-fail. I do prefer it with thyme over oregano, but both are good. A slightly Greek tasting recipe with the oregano.