Grandma’S Roast Lemon Chicken

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Servings: 2 Difficulty: Beginner
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International-style savory and satisfying main that brings home-style flavor to your table
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This International main features FRYING CHICKEN 2 c UNSALTED CHICKEN BROTH, GROUND PAPRIKA 1 MEDIUM YELLOW ONION HALVED, FRESH PARSLEY 1/2 LEMON JUICE, BUTTER SALT AND FRESH PEPPER TO TA, CELERY CUT INTO THIRDS 1/4 c DRY WHITE WINE. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Grandma’S Roast Lemon Chicken

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Beginner
Servings: 2 Calories: 3557.8

Description

This International main features FRYING CHICKEN 2 c UNSALTED CHICKEN BROTH, GROUND PAPRIKA 1 MEDIUM YELLOW ONION HALVED, FRESH PARSLEY 1/2 LEMON JUICE, BUTTER SALT AND FRESH PEPPER TO TA, CELERY CUT INTO THIRDS 1/4 c DRY WHITE WINE. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Preheat OVENoven TOto 375 DEGREES.PLACdegreesplaceE THEthe CHICKENchicken ONon IT'itsS BREASTbreast ONon Aa FLATflat WORKwork SURFACE.USINsurfaceusingG POULTRYpoultry SHEARS,CUshearscutT ALONGalong THEthe ENTIREentire LENGTHlength OFof THEthe BACKBONE.SPREAbackbonespreadD THEthe CHICKENchicken OPENopen ANDand RINSErinse WITHwith COLDcold WATER.DRwaterdryY WITHwith PAPERpaper TOWELS.CUtowelscutT OFFoff EXCESSexcess FATfat ATat NECKneck ANDand TAIL,ANtailandD DISCARDdiscard FATfat.
  2. OPENopen THEthe BIRDbird OUTout ASas MUCHmuch ASas POSSIBLE.USpossibleuseE THEthe HEELheel OFof YOURyour HANDhand ANDand STRIKEstrike THEthe BREASTbreast FIRMLYfirmly TOto BREAKbreak THEthe BREASTbreast BONE,COLLAbonecollarR BONES,RIbonesribB CAGE,AcageanN WISHBONE.PLACwishboneplaceE THEthe PARSLEY,CELERY,ONIparsleyceleryonionON INTOinto Aa 10 TOto 12 INCHinch OVENoven PROOFproof SKILLETskillet ORor BAKINGbaking DISH,ANdishandD LAYlay THEthe CHICKEN,BREASchickenbreastT SIDEside UP,OuponN TOP,ARRANGINtoparrangingG THEthe BIRDbird SOso ITit RESTSrests NEATLYneatly INin THEthe SKILLET.SPRINKLskilletsprinkleE CHICKENchicken WITHwith SAlt,ANsaltandD PEPPERpepper ANDand PAPRIKA,ANpaprikaandD DOTdot WITHwith BUTTERbutter.
  3. ROASTroast UNCOVEREDuncovered FORfor 35 MINUTESminutes ORor UNTILuntil CHICKENchicken HAShas BEGUNbegun TOto BROWN.IbrowninN Aa TWOtwo CUPcup MEASURINGmeasuring CUP,COMBINcupcombineE BROTH,LEMObrothlemonN JUICE,ANjuiceandD WINE.RwinereE

Nutrition Facts

Servings 2

Amount Per Serving
Calories 3557.8kcal
% Daily Value *
Total Fat 189.1g291%
Saturated Fat 60.3g302%
Cholesterol 1276.7mg426%
Sodium 1526.6mg64%
Total Carbohydrate 18.7g7%
Dietary Fiber 10.0g40%
Sugars 8.0g
Protein 372.4g745%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, broth, butter, celery, chicken, cut, dry, fresh, frying, grandmas, ground, halved, international, juice, lemon, main, medium, onion, paprika, parsley
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