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Low Fat Roasted Lemon Pepper Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)78.7236
Energy (kCal)1005.1039
Carbohydrates (g)9.7529
Total fats (g)70.212
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut both lemons in half. | 2. Put the first half into the chicken cavity along with the garlic& onion. | 3. Place chicken into a non stick oven roasting pan or lightly spritz a regular pan with a cooking spray such as Pam. | 4. Squeeze the juice from the second lemon half over the chicken, season with salt, followed by a good shaking of lemon pepper; surround with the potatoes. | 5. Bake uncovered, in a preheated 325F oven for 30 minutes. | 6. Squeeze juice from 3rd lemon half over chicken, sprinkle with more lemon pepper& turn the potatoes; return to oven for another 30 minutes. | 7. Remove from oven, squeeze juice from the last lemon half over chicken, sprinkle with more lemon pepper& turn the potatoes; return to oven for the final 30 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    roasting chicken 1 965.6022 0.408 77.4748 70.0855
    lemon 2 2.5617 0.8233 0.0972 0.0265
    garlic 2 cloves 8.94 1.9836 0.3816 0.03
    onion 1 peeled quartered 28.0 6.537999999999999 0.77 0.07
    salt - - - -
    lemon pepper - - - -
    potato 4 peeled quartered - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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