Chicken Piccata
Recipe: #27101
August 01, 2017
Categories: Chicken, Passover, Sunday Dinner, Oven Roast, Gluten-Free High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Whole Chicken, Kosher Meat, Chicken Dinner, more
"This is wonderful and tender, with just a bit of kick. In the summer I bake it on the BBQ."
Ingredients
Nutritional
- Serving Size: 1 (736.3 g)
- Calories 659
- Total Fat - 14.3 g
- Saturated Fat - 3.7 g
- Cholesterol - 1633 mg
- Sodium - 1052.4 mg
- Total Carbohydrate - 5.8 g
- Dietary Fiber - 1.8 g
- Sugars - 1.4 g
- Protein - 120.9 g
- Calcium - 104.9 mg
- Iron - 17.8 mg
- Vitamin C - 53.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 425°F.
Step 2
Rinse chickens and dry.
Step 3
Cut chicken in half, along the breastbone.
Step 4
Cut away wing tips and backs (can be used in a soup or stock later).
Step 5
Arrange chicken halves in a backing pan, skin side down.
Step 6
In small bowl, combine seasonings and sprinkle chicken with half the seasoning mixture.
Step 7
Bake chicken covered for 30 minutes.
Step 8
Remove and turn chicken skin side up, and sprinkle with the remaining seasonings.
Step 9
Bake uncovered for 20 – 30 minutes
Step 10
Serve each chicken portion with a lemon quarter.
Tips
No special items needed.