Roasted Lemon and Ginger Chicken
This delicious and easy Roasted Lemon and Ginger Chicken will impress everyone. Low in calories, fat and Mediterranean diet and low carb friendly.
Servings: 8
Servings: 1g
Equipment
Ingredients
- Roasting Chicken- 1. Look for a chicken that is three to five pounds.
- Lemon- 2. Cut one lemon into slices and then quarter the other.
- Grated Ginger– 1 tablespoon. Root is desired.
- Lemon Juice– ¼ cup.
- Olive Oil– ½ cup.
- Seasonings to taste. This can include Italian Seasonings Salt, and/or Pepper.
- Optional- kitchen/cooking twine
Instructions
- Preheat your oven to 425 and prepare a roasting pan with a rack if desired as it will make your life a lot easier when you remove the chicken from the pan. I also like to use parchment paper on my pan for an easier clean up.
- If you have not already done this, remove the giblets and prep your chicken as indicated above (rinse etc).
- Cut one lemon into slices and quarter the other lemon.
- In a medium bowl, whisk together the grated ginger, lemon juice, olive oil and desired seasonings. Then brush this mixture over the chicken. Some folks like to also apply some under the skin and also inside of the chicken.
- Place the quartered lemon inside of the chicken and then you can tie the legs if you desire to do so.
- Arrange the lemon slices around the chicken after placing it into the roasting pan. You can also place any desired vegetable for roasting in the pan. Potatoes, onions, and garlic are popular choices. If you are not using a roasting rack, placing the chicken on top of the vegetables is a good way to roast the chicken and evenly.
- Roast your chicken for 1 ¼ to 1 ½ hours uncovered. Keep an eye on it as it begins to brown. You will know when the chicken is done roasting when the meat is no longer pink, minimum temperature is at 180 degrees (thermometer in inner thigh method), and the juices run clear (cut between the leg and thigh to check).
Recipe Notes
Roasted Lemon and Ginger Chicken
As mentioned, prepare your chicken by removing it from the refrigerator about an hour before you are going to roast it.Remove the giblets from the inside of the chicken and rinse it as I described above. I also mentioned that you can use a roasting pan with a rack will make your like a lot easier when you remove the chicken from the pan. Lastly, it is common to tie the legs together with kitchen/cooking twine . This is done to help keep the heat inside of the chicken and make cooking of the meat more even.
originally posted:
May 25, 2020*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Serving: 1g | Calories: 332kcal | Carbohydrates: 3g | Protein: 23g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Cholesterol: 76mg | Sodium: 145mg | Fiber: 1g | Sugar: 1g
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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