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- For the Marinade:
- 2 tablespoons fresh lemon juice
- 2 tablespoons vegetable oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Dijon-style mustard
- 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
- 1 tablespoon minced fresh ginger
- 1 clove garlic, minced
- Pinch of white pepper
- 1 fryer chicken (3 1/2 to 4 pounds), cleaned and patted dry
TO MAKE THE MARINADE: In a bowl, combine all the ingredients.
Place the chicken in a stainless-steel, glass or ceramic mixing bowl. Starting with the breast, carefully slip your fingers under the skin to loosen, making sure not to tear it. Put the marinade under the skin and smear any remaining marinade on the outside of the bird. Cover the chicken and marinate for at least 30 minutes in the refrigerator.
Preheat the oven to 450 degrees F.
Place the chicken, breast-side up, on a rack in a roasting pan, then into oven. After 15 minutes of roasting, lower the oven temperature to 350 degrees F. Continue roasting the chicken for 45 minutes to 1 hour, or until the juices run clear when the thigh is pierced with a small knife. Let the chicken rest for 10 minutes before carving.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
542 calories; 19g total fat; 278mg cholesterol; 851mg sodium; 2g carbohydrates; 0g fiber; 85g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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