Mar 12, 2015 10:00 AM

Author: Cancer Learning Center


How about another delicious, healthy recipe for National Nutrition Month? Enjoy this recipe for Roast Whole Chicken with Lemon and Herbs from HCI’s Good Life Kitchen Cooking Class series.

Serves 4 to 6

  • 1 3-1/2 to 4 lb. whole chicken
  • 1/2 fresh lemon
  • Salt and freshly ground pepper
  • 1 tsp. paprika
  • 3 sprigs each of parsley, thyme, and rosemary
    (or 1 tsp. each, dried)
  • 1 bay leaf
  • 1 clove garlic, smashed
  • 1 tbsp. olive oil

Preheat oven to 400° F.

Rinse chicken thoroughly inside and out. Pat dry with paper towels and remove any excess fat around the cavity. Squeeze lemon inside chicken cavity. Sprinkle cavity with salt, pepper, and paprika. Add parsley, thyme, rosemary, bay leaf, and garlic clove. Rub chicken with olive oil and tie legs together with cotton string. Sprinkle chicken with a little more salt, pepper, and paprika.

Place chicken on a rack in a baking pan. Roast 1 hour, or until a meat thermometer registers 165° F in the innermost part of the thigh and wing and the thickest part of the breast. Remove chicken from pan and place on a cutting board to rest for 10 minutes. (This will seal the juices inside the bird before you carve it.) Use kitchen shears or a sharp carving knife to cut the chicken into pieces. Discard herbs and garlic.

Recipe developed by Susan Massey, co-facilitator of the Good Life Kitchen Cooking Class Series and cancer survivor


Cancer Learning Center

Huntsman Cancer Institute
cancerinfo@hci.utah.edu

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