1 hour, 15 minutes*
- Preheat oven to 375Â°F. Rinse chicken and pat dry with paper towels. Season inside and out with salt and pepper; set aside.
- Place margarine in a small bowl. Using a zester, finely grate lemon peel. Reserve lemon. Add lemon zest and thyme to margarine; stir to combine.
- Gently loosen (but do not remove) the skin of the chicken breast, forming a pocket between skin and meat. Carefully spread margarine mixture on meat under skin; replace skin. Cut lemon in half and squeeze lemon juice over entire chicken.
- Place lemon halves, onion and celery in chicken cavity. Tie the legs together with kitchen twine. Place chicken on a rack in a roasting pan or in a baking dish. Roast 1 hour or until an instant-read thermometer inserted into the thigh registers 165Â°F. Remove from oven and let stand 5 minutes, loosely covered with foil, before carving.
View all nutritional information
Calories 349, Calories Fat 194, Total Fat 20g, Saturated Fat 9g, Cholesterol 142mg, Sodium 112mg, Carbohydrate , Protein 37g
|Calories (fat) extra||56|
|Total Fat (extra)||32|
|Saturated Fat (extra)||49|
|Vitamin A (extra)||9|