Honey Roasted Chicken with Rosemary and Dijon

JasiBella

This recipe serves: 4

1 whole chicken, about 5 pounds
salt to taste
freshly ground black pepper
1 tablespoon Dijon mustard
3 sprigs of fresh rosemary
1/4 cup honey
1 lemon, zested, halved and juiced
4 cloves garlic, peeled
1/2 yellow onion, quartered


1. Preheat oven to 375°F. Rinse the chicken under cold water and pat dry with paper towels. Season inside and out with salt and pepper.
2. Place the chicken in a large roasting pan.

3. Roughly chop two sprigs of the rosemary. In a small bowl, mix together Dijon mustard, honey, chopped rosemary, lemon juice and lemon zest.

4. Place the remaining sprig of rosemary, a lemon half, the onion quarters and garlic in the cavity of the bird. Using a pastry brush, coat the outside of the bird with the lemon honey glaze.

5. Place the roasting pan in the oven and baste the chicken every 15 minutes with any remaining glaze. Roast until a thermometer inserted into the thigh reaches 180° and juices run clear, about one hour. Remove and discard the skin. Serve hot or at room temperature.

Serving Size: 1/4 of chicken

Calories341
Protein47 g
Total Carbohydrate24 g
Dietary Fiber2 g
Soluble Fiber0 g
Insoluble Fiber0 g
Sugar18 g
Total Fat7 g
Saturated Fat1 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Trans Fatty Acid (tfa)0 g
Omega-3 Fatty Acid0 g
Omega-6 Fatty Acid0 g
Cholesterol148 mg
Percent Calories from Fat19 %
Percent Calories from Protein54 %
Percent Calories from Carbohydrate27 %
Vitamins:
Vitamin A154 IU
Vitamin B1- Thiamin0 mg
Vitamin B2 - Riboflavin0 mg
Vitamin B3 - Niacin18 mg
Vitamin B61 mg
Pantothenic Acid2 mg
Vitamin B121 mcg
Biotin1 mcg
Folate21 mcg
Vitamin C28 mg
Vitamin D0 IU
Vitamin E0 IU
Vitamin K0 mcg
Iron1 mg
Zinc0 mg
Calcium49 mg
Phosphorus24 mg
Potassium107 mg
Sodium333 mg

JasiBella

This recipe serves: 4

1 whole chicken, about 5 pounds
salt to taste
freshly ground black pepper
1 tablespoon Dijon mustard
3 sprigs of fresh rosemary
1/4 cup honey
1 lemon, zested, halved and juiced
4 cloves garlic, peeled
1/2 yellow onion, quartered


1. Preheat oven to 375°F. Rinse the chicken under cold water and pat dry with paper towels. Season inside and out with salt and pepper.
2. Place the chicken in a large roasting pan.

3. Roughly chop two sprigs of the rosemary. In a small bowl, mix together Dijon mustard, honey, chopped rosemary, lemon juice and lemon zest.

4. Place the remaining sprig of rosemary, a lemon half, the onion quarters and garlic in the cavity of the bird. Using a pastry brush, coat the outside of the bird with the lemon honey glaze.

5. Place the roasting pan in the oven and baste the chicken every 15 minutes with any remaining glaze. Roast until a thermometer inserted into the thigh reaches 180° and juices run clear, about one hour. Remove and discard the skin. Serve hot or at room temperature.

Serving Size: 1/4 of chicken

Calories341
Protein47 g
Total Carbohydrate24 g
Dietary Fiber2 g
Soluble Fiber0 g
Insoluble Fiber0 g
Sugar18 g
Total Fat7 g
Saturated Fat1 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Trans Fatty Acid (tfa)0 g
Omega-3 Fatty Acid0 g
Omega-6 Fatty Acid0 g
Cholesterol148 mg
Percent Calories from Fat19 %
Percent Calories from Protein54 %
Percent Calories from Carbohydrate27 %
Vitamins:
Vitamin A154 IU
Vitamin B1- Thiamin0 mg
Vitamin B2 - Riboflavin0 mg
Vitamin B3 - Niacin18 mg
Vitamin B61 mg
Pantothenic Acid2 mg
Vitamin B121 mcg
Biotin1 mcg
Folate21 mcg
Vitamin C28 mg
Vitamin D0 IU
Vitamin E0 IU
Vitamin K0 mcg
Iron1 mg
Zinc0 mg
Calcium49 mg
Phosphorus24 mg
Potassium107 mg
Sodium333 mg