Greek-Style Lemon Roast Chicken
64 Review(s)
1 Hr 30 Min
Prep : 5 Min Cook: 1 Hr 25 Min
Marinated and stuffed with lemons, this really is a roast with a twist.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 chicken (3-1/2 lb.)
2
salt and black pepper
3
1 medium lemon halved, washed
4
1/2 cup Kraft Greek with Feta and Oregano Dressing
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How do I make it ?
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Step 1
Rinse chicken; pat dry with paper towel. Sprinkle inside and out with salt and pepper. Place in a 13x9-inch baking dish. Step 2
Squeeze the juice from lemon and mix with dressing in small bowl. Place the squeezed lemon halves inside the cavity of the chicken. Drizzle dressing mixture over chicken. Insert meat thermometer into the thickest part of one of the chicken's thighs. Step 3
Bake at 350°F for 1-1/2 hours or until chicken is cooked through (reaches an internal temperature of 180°F), basting occasionally. Kraft Kitchen Tips!
Variation
Instead of using a whole chicken, use 4 boneless skinless chicken breasts (about 2 lb.), cut in half, so you have a total of 8 pieces. Prepare dressing mixture as directed. Discard lemon halves. Pour dressing mixture over chicken in a 13x9-inch baking dish. Bake at 350°F for 45 to 55 min. or until chicken is cooked through (180°F), basting occasionally.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value
Total fat 17.2 g
26 %
Saturated fat 3.6 g
18 %
Cholesterol 70 mg
Sodium 220 mg
9 %
Total carbohydrate 1.5 g
1 %
Dietary fibre 0 g
Sugars 0 g
Protein 19 g
Vitamin A
4 %
Vitamin C
0 %
Calcium
1 %
Iron
5 %
Servings
8
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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