Butterflied Chicken With Herbs and Sticky Lemon

70 mins (prep 20, cooking 50)
16 ingredients
4 servings
This recipe, submitted by Elise Lalor from Issaquah, WA, was the 2009 Judges’ Choice and $10,000 winner(representing the Pacific region) in the 2009 Chicken Cooking contest put on by the National Chicken Council.

Categories:  fruit , spanish , north-american , poultry , nuts , <-4-hours , pacific-northwest , time-to-make , holiday , chicken , european , citrus , main-dish , american , whole-chicken , meat , lemon ,
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Serving Size (52.46 g)
Servings 4
Amount per Serving
Calories 151.36 Calories from Fat 69.48
% Daily Value *
Total Fat 7.72g 47.51%
Saturated Fat 1.15g 22.91%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 1166.39mg 194.4%
Total Carbohydrate 22.11g 29.48%
Dietary Fiber 1.52 g 24.25%
Sugars 17.47 g %
Protein 0.99g 7.93%
Vitamin A 388.99IU% Vitamin C 13.13mg%
Calcium 50.86mg% Iron 1.57mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
whole chicken, fresh ground pepper, long, sherry wine vinegar, adobo sauce from canned chipotle peppers, toasted sliced almonds, chopped fresh parsley