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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (446g) Recipe makes 4 servings |
||
| Calories 767 | ||
| Calories from Fat 492 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 54.8g | 84% | |
| Saturated Fat 15.2g | 75% | |
| Monounsaturated Fat 23.7g | ||
| Polyunsaturated Fat 11.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 255mg | 85% | |
| Sodium 239mg | 9% | |
| Potassium 685mg | 19% | |
| Total Carbohydrate 3.0g | 0% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 0.0g | ||
| Protein 63.7g | 127% | |
Sunday Chicken
By: ratherbeswimmin'
Jun 17, 2002
This recipe is from Emeril Lagasse. Very easy and so delicious.
SERVES 4
Ingredients
- 1 large lemon
- 1 (3 lb) broiler-fryer chickens
- 1 tablespoon olive oil
- 1 tablespoon creole seasoning
- 1 tablespoon chopped fresh rosemary or dried rosemary
Directions
1
Cut lemon in half, and squeeze juice over chicken.2
Put lemon halves in cavity of chicken.3
Brush oil on chicken, and sprinkle with Creole seasoning and rosemary.4
Bake at 400 degrees for 45 minutes to an hour or until done, basting occasionally with pan drippings.
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- Course > Main Dish
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Featured Reviews for This Recipe
From: FunLovinFoodie
On Jul 2, 2009
Excellent recipe! I added 3 sprigs of rosemary and 5 crushed garlic cloves to the cavity of the chicken along with 1/2 of the lemon. We had it for dinner tonight along with a wild mushroom risotto and a roasted beet and gorgonzola salad. Superb! This will be my go-to roasted chicken from now on.
From: Big K
On Dec 12, 2008
Great recipe. Easy, simple, delicious. That's the best kind of cooking there is. Thanks for sharing,
From: Sackville
On Feb 18, 2003
I can't tell you how good this was. The meat was literally falling off the bone when we went to carve it and the skin (my favourite part) was mouth-wateringly tasty. Considering we got enough from this for two big supper plates, my lunch for work the next day, a couple cups of leftover meat and the carcass to make stock with, I think it was very good value too.
From: PixieDust
On Sep 20, 2002
I made this for Sunday dinner actually. This was so easy and turned out very well. The chicken meat was very moist. The outer skin was nice and crisp. The lemony flavor and creole seasoning made a good combination of flavors. Thanks Nurse Di and Emeril!!
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