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Juicy Roast Chicken - Dump and Go Dinner

<p>Do you ever look at those roaster chickens in the store and wonder if it's really that hard? It isn't! And having roast chicken is a great way to have chicken for leftovers, lunches or salad toppers.</p>
4 Servings Recipe By

Ingredients

  • 1 1/2 cups juice Lemon
  • 1 cup Dijon Mustard
  • 1/2 cups Coconut Aminos
  • 12 individual halve Lemon
  • 1 tablespoon chop Thyme, Fresh
  • 1 tablespoon chop Rosemary, Fresh
  • 1 tablespoon Sage, Fresh
  • 1 tablespoon chop Parsley, Fresh
  • 1 individual Chicken, Whole (3-5 lbs)

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 9 ounces
  • 224 Calories
  • 2g Total Fat
  • 0g Sat Fat
  • 0g Trans Fat
  • 20g Cholesterol
  • 1895mg Sodium
  • 40g Total Carb
  • 5g Fiber
  • 18g Total Sugars (Includes 0g Added Sugars)
  • 8g Protein
  • 7 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place lemon juice (set aside lemon rinds), dijon mustard, and coconut aminos in a small bowl and whisk until it has a smooth and creamy consistency.
  2. Stuff cavity with lemon rinds and fresh herbs.
  3. Cover with aluminum foil. Place on the lower rack of the oven.
  4. Bake at 425 for 1 1/2 hours.
  5. Remove the aluminum foil. Baste with a basting bulb. Keep basting often, ever 15 minutes until the thermometer reads 180°.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place lemon juice (set aside lemon rinds), dijon mustard, and coconut aminos in a small bowl and whisk until it has a smooth and creamy consistency.
  2. Stuff cavity with lemon rinds and fresh herbs.
  3. Divide and place chicken in indicated freezer bags.
  4. Divide and pour marinade over chicken. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cover with aluminum foil. Place on the lower rack of the oven. Bake at 425 degrees for 1 1/2 hours.
  3. Remove the aluminum foil. Baste with a basting bulb. Keep basting often, ever 15 minutes until the thermometer reads 180°.

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