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Lemon Chicken

Lemon Chicken with Garlic & Rosemary

April 10, 2017

Biggest Book of Diabetic Recipes
Better Homes and Gardens

  • Yields: 6 Servings
Lemon Chicken


1In a small bowl combine rosemary, salt, and pepper. Sprinkle rosemary mixture evenly over chicken pieces; rub in with your fingers. Place chicken pieces, bone sides up, in a lightly greased 3x9x2-inch baking pan.

2In a small bowl combine oil, lemon peel, lemon juice, and garlic; drizzle over chicken.

3Bake in a 425° oven for 20 minutes. Turn chicken pieces bone sides down; spoon pan juices over chicken.

4Bake 15 to 20 minutes more or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks).

3 1/2 Very Lean Meat
1 1/2 Fat


1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed

1 teaspoon salt

1 teaspoon coarsely ground black pepper

2 1/2 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned

1 tablespoon olive oil

1 teaspoon finely shredded lemon peel 1 tablespoon lemon juice

2 cloves garlic, minced


Nutrition Facts

Serving Size1/6 Recipe
Total Fat8g
Total Carbohydrates1g
Dietary Fiber0g

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