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Fast Roast Chicken with Lemon & Herbs

Dinner, Low Phosphorus, Low Potassium, High Protein, Low Sodium


Based on 4-6 (3 ounce servings) servings per recipe.

  • 1 (4-5 pound) whole chicken, fresh or thawed
  • 2 tablespoons unsalted butter, softened
  • 2 1/2 tablespoons chopped fresh herbs (sage, thyme, etc)
  • 2 cloves garlic, peeled and crushed
  • 1 small lemon, thinly sliced
  • 1 tablespoon olive oil


  1. Preheat oven to 450 degrees.
  2. Place the chicken in a roasting pan.
  3. Mix the butter, herbs and garlic together in a small bowl.
  4. Place the herbed butter inside the body cavity of the chicken, along with the lemon slices.
  5. Rub the olive oil over the skin of the bird.
  6. Roast for 15 minutes per pound, or until internal temperature reaches 165 degrees.
  7. Drain the buttery juices and slices of lemon and pour over chicken.
  8. Let chicken rest for 20 minutes before carving.

About This Recipe

Roast this chicken on Sunday and have several high protein meals throughout the week.

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