How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roast Chicken With Roasted Lemons And Wilted Watercress?

You need 7 ingredients. The key ingredients include: One 4 1/2-pound chicken at room temperature, wing tips removed, 6 lemons, each cut into 8 wedges, seeded, and the central membrane and thick peel tips cut away with scissors, 2 tablespoons olive oil, 2 large bunches watercress, arugula, or spinach, heavy stems removed (about 5 cups loosely packed), and more.

Is Roast Chicken With Roasted Lemons And Wilted Watercress suitable as meat & poultry?

Yes, Roast Chicken With Roasted Lemons And Wilted Watercress falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Roast Chicken With Roasted Lemons And Wilted Watercress?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Chicken With Roasted Lemons And Wilted Watercress Recipe

Name: Roast Chicken With Roasted Lemons And Wilted Watercress
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 4 1/2-pound chicken at room temperature, wing tips removed; 6 lemons, each cut into 8 wedges, seeded, and the central membrane and thick peel tips cut away with scissors; 2 tablespoons olive oil; 2 large bunches watercress, arugula, or spinach, heavy stems removed (about 5 cups loosely packed); 1/2 cup chicken stock, fake chicken stock, or sterile-pack; 3/4 cups olives, such as Kalamata or Nicoise; Kosher salt

Roast Chicken With Roasted Lemons And Wilted Watercress – a delicious recipe with chicken, lemons, olive oil, bunches, chicken stock, olives. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

One 4 1/2-pound chicken at room temperature, wing tips removed
6 lemons, each cut into 8 wedges, seeded, and the central membrane and thick peel tips cut away with scissors
2 tablespoons olive oil
2 large bunches watercress, arugula, or spinach, heavy stems removed (about 5 cups loosely packed)
1/2 cup chicken stock, fake chicken stock, or sterile-pack
3/4 cups olives, such as Kalamata or Nicoise
Kosher salt

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
171 kcal
Category
Meat & Poultry

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Roast Chicken With Roasted Lemons And Wilted Watercress

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