- Portion size 6 servings
- Credits : Canadian Living Magazine: April 2010
Ingredients
Method
In glass bowl, combine lemon rind and juice, garlic, oil, hot pepper flakes and salt. Add chicken, turning to coat and pushing some mixture under skin. Cover and refrigerate for at least 8 hours or for up to 24 hours.Arrange chicken, skin side up, on foil-lined baking sheet. Roast in 425°F (220°C) oven, brushing once with pan drippings, until juices run clear when chicken is pierced, about 35 minutes.
Nutritional facts Per serving: about
- Sodium 499 mg
- Protein 28 g
- Calories 374.0
- Total fat 27 g
- Cholesterol 120 mg
- Saturated fat 7 g
- Total carbohydrate 4 g
%RDI
- Iron 10.0
- Folate 5.0
- Calcium 3.0
- Vitamin A 11.0
- Vitamin C 17.0
