“Eat mo’ chiken!” That’s what the cows on the Chick-fil-A commercials advise. And the bovines are right! Especially if you’d like to get the needle on the bathroom scales heading the right way – down!
I weigh myself daily, and with few exceptions, when I eat chicken for dinner the previous day, I lose weight. But chicken every day gets old, even fried chicken, which won’t allow you to lose weight, by the way, but it’s good every now and then, weight loss or not.
But as meal planner and principal cook, it’s my job to figure out ways to prepare chicken that’s both healthy and exciting. In that regard, Roasted Lemon Chicken has become one of our go-to dishes.
There are many variations of this dish, but my daughter, Laura, was the first to suggest high temperature roasting, and it works. The chicken explodes with juices and the higher heat adds a tasty and crunchy skin.
Roasted Lemon Chicken
1 4/5-pound fryer
1 Tbs olive oil
1 Dash garlic powder
Lots of salt and pepper to coat
A simple recipe, for Roasted Lemon Chicken use a whole fryer, rinse and pat dry, then coat it in olive oil. Sprinkle with a dash of garlic powder (go easy) along with lots of salt and pepper. Split a lemon in half and put it in the chicken’s cavity. Bake the bird for abut an hour in a 450 oven (check to see if juices run clear) and you’ve got a sure fire winner as to taste, juiciness and a diet-friendly entree.