Lemon-Herb Roasted Chicken
What You Need
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7 servings
Original recipe yields 7 servings
7 bone-in chicken breasts (4-1/4 lb.)
2 lemons, divided
2 Tbsp. chopped fresh dill
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Let's Make It
1
Heat oven to 400°F.
2
Place chicken on foil-covered rimmed baking sheet sprayed with cooking spray.
3
Grate enough peel from 1 lemon to measure 1 tsp. zest; squeeze juice from zested lemon. Mix lemon zest and juice with vinaigrette and dill until blended; pour over chicken. Turn to evenly coat both sides of breasts with vinaigrette mixture.
4
Cut remaining lemon into 7 slices; tuck under chicken breasts on baking sheet.
5
Bake 50 to 55 min. or until chicken is done (165°F).
Kitchen Tips
Tip 1
Special Extra
Garnish with additional dill sprigs before serving.
Tip 2
Healthful Habit
Drink plenty of water before meals or parties to help curb your appetite and better manage food choices and portions.
Tip 3
Cooking Know-How
Cooking chicken with the bones and skin makes for more flavorful and juicier chicken breasts.
Nutrition
Calories
420
Calories From Fat
0
% Daily Value*
Total Fat 23g
29%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 140mg
47%
Sodium 310mg
13%
Total Carbohydrates 4g
1%
Dietary Fiber 0g
0%
Sugars 2g
4%
Protein 46g
92%
Vitamin A
4%
Vitamin C
15%
Calcium
2%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
7 chicken breasts
* 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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