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2.2 hours
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
(?)
Has meat from:
chicken breast
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken breast
vegetarian
(?)
Not vegetarian due to:
chicken breast
pescetarian
paleo
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 22.1% of RDA
• Carbs: 0.8% of RDA
• Fat (total lipid): 39.3% of RDA
• Fiber: 1.3% of RDA
• Fructose: 0.0% of RDA
• Protein: 45.7% of RDA
• Sodium: 18.3% of RDA
• Sugar: 0.9% of RDA
• Vitamin A (IU): 2.2% of RDA
• Vitamin B6: 94.8% of RDA
• Vitamin C: 8.8% of RDA
• Iron: 0.0% of RDA
• Magnesium: 18.6% of RDA
• Manganese: 2.0% of RDA
• Niacin: 121% of RDA
• Potassium: 22.5% of RDA
• Zinc: 10.7% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
whole
large, or 2 smaller ones.
 
1/3
cups
 
6
cloves
2 minced, 4 whole.
 
1/4
tsp
 
 
 
 
2
lbs
split: bone-in, skin-on, and rib meat attached.
 
 
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PREPARATION
1.
Preheat the oven to 275ºF.
2.
Squeeze about 3 Tbsp lemon juice from the lemon(s) and slice the remainder.
3.
Mince two cloves of the garlic, and peel the remaining 4.
4.
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper.
5.
Pat the chicken breasts dry with a paper towel. Place them in a glass or ceramic casserole dish.
6.
Pour the prepared lemon marinade over the chicken, using a spoon to redistribute the marinade and make sure the surface of the chicken is fully covered.
7.
Add the remaining cloves of peeled garlic and sliced lemon around the chicken. If you're sensitive to bitter flavors, add the additional lemon slices after baking. Cover the dish tightly with foil.
8.
Roast the chicken in the preheated oven for 90 minutes.
9.
After 90 minutes, turn the oven up to 425ºF, remove the foil, and baste the chicken with the juices from the bottom of the dish. Return the chicken to the oven and roast for an additional 20 minutes without foil at 425ºF, or until the skin is golden brown and crispy.
10.
Let the chicken rest for 5-10 minutes before slicing. Serve warm with the pan drippings spooned over top.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 441
Protein 51.4 g
Carbohydrates 2.33 g
Iron 0 mg
Fiber 0.37 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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