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Ingredients

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Directions

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  • Heat oven to 450°F. Place rack in shallow baking pan.

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  • Gently separate skin from breasts of chicken. Under skin, slide 2 lemon slices, a few slices of garlic, 2 sage leaves and a few sprigs of fresh herbs. Place remaining lemon and herbs in cavity. Season outside and cavity of chicken with salt and pepper.

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  • Place chicken on rack in pan. Roast at 450°F for 50 minutes or until internal temperature measures 170°F on an instant-read thermometer inserted in the thigh meat.

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  • Let chicken rest 10 minutes before carving.

Nutrition Facts

462 calories; 28 g total fat; 8 g saturated fat; 156 mg cholesterol; 441 mg sodium. 0 g carbohydrates; 1 g fiber; 49 g protein;

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