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Lemon and Garlic Slow Roasted Chicken

 
One serving costs about $1.12

$1.12 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,dairy-free,gluten free,dairy free,whole 30 lunch,main course,main dish,dinner
spoonacular Score:37%

Spoonacular Score: 37%

 

This recipe serves 6 and costs 28 cents per serving. One serving contains 74 calories, 0g of protein, and 7g of fat. Not a lot of people made this recipe, and 1 would say it hit the spot. A mixture of salt and pepper, sunflower oil, lemons, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 38%. This score is not so super. Try Slow Roasted Grappa Garlic and Lemon Pepper Chicken with Parsnip Fries, Slow-Roasted Boneless Leg of Lamb With Garlic, Rosemary, and Lemon, and Slow Roasted Salmon with Garlic, Dill, Parsley,Tarragon and Lemon for similar recipes.

Ingredients

Servings:
0.48 large
0.48 large chicken
chicken
2
2  garlic
garlic
2 large
2 large lemons
lemons
1 Tbsp
1 Tbsp fruity olive oil
fruity olive oil
0
0  black salt and pepper
black salt and pepper
2 Tbsps
2 Tbsps sunflower oil
sunflower oil
0.48 large chicken
0.48 large
chicken
2  garlic
2
garlic
2 large lemons
2 large
lemons
1 Tbsp fruity olive oil
1 Tbsp
fruity olive oil
0  black salt and pepper
0
black salt and pepper
2 Tbsps sunflower oil
2 Tbsps
sunflower oil

Equipment

plastic wrap
plastic wrap
frying pan
frying pan
oven
oven
wok
wok
plastic wrap
plastic wrap
frying pan
frying pan
oven
oven
wok
wok


Instructions

  1. 2 X 300g packets mushroom or italian style stir fry or stir fry vegetables of your own choice finely shredded
  2. Aga equipment:small roasting tin on third set of runners in roasting oventhen second set of runners in simmering oven
  3. Trim the leg tips and wing tips from the chicken and remove any excess fat from the neck of the bird (keep the chicken fat if you are likely to make a confit in the next few days).
  4. Season the chicken inside and out.
  5. Separate the garlic into cloves but do not bother to peel them.
  6. Place about two thirds of the cloves inside the chicken and the rest in the bottom of the roasting tin sitting the chicken on top of them.
  7. Pare the zest from the lemons and cover it in plastic wrap for later use as a garnish.
  8. Rub the juice into the chicken inside and out then rub the olive oil over the breast.
  9. Roast the chicken quickly for 30 minutes then transfer it to the simmering ovenand cook for at least 4 hours.
  10. Stand for 10 to 15 minutes before carving or if you have left the chicken for six hours or more pulling the joints apart for serving.
  11. Heat a wok or large frying pan for 5 minutes on the floor of the roasting ovenwhile the chicken is standing. Transfer the wok to the boiling plateand add the sunflower oil.
  12. Stir fry the vegetables in the oil for 3 to 4 minutes then serve the chicken on the vegetables or mixed in with them if the meat has fallen off the bone.
  13. I often cook chicken with lemon and tarragon but the flavour of this pungent herb is lost if the cooking period is too long. So for slow aga roasting I use a mixture of lemon and garlic.
  14. Serves 6

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.12
Ingredient
1 large chicken
2 garlic
2 larges lemons
1 tablespoon fruity olive oil
2 tablespoons sunflower oil
Price
$5.06
$0.13
$1.00
$0.17
$0.38
$6.74

Tips

Health Tips

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
346 Calories
24g Protein
26g Total Fat
3g Carbs
6% Health Score
Limit These
Calories
346
17%

Fat
26g
40%

  Saturated Fat
6g
39%

Carbohydrates
3g
1%

  Sugar
0.91g
1%

Cholesterol
95mg
32%

Sodium
89mg
4%

Get Enough Of These
Protein
24g
48%

Vitamin B3
8mg
43%

Selenium
18µg
27%

Vitamin C
21mg
26%

Vitamin B6
0.49mg
24%

Phosphorus
193mg
19%

Vitamin E
2mg
18%

Vitamin B5
1mg
12%

Zinc
1mg
11%

Vitamin B2
0.16mg
9%

Potassium
293mg
8%

Iron
1mg
8%

Magnesium
28mg
7%

Vitamin B12
0.39µg
7%

Vitamin B1
0.09mg
6%

Fiber
1g
4%

Copper
0.08mg
4%

Vitamin A
185IU
4%

Vitamin K
3µg
3%

Folate
11µg
3%

Manganese
0.05mg
3%

Calcium
25mg
3%

Vitamin D
0.25µg
2%

covered percent of daily need

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