Roasted Lemon and Herb Chicken
Recipe adapted from Brooks County School Nutrition
Bright and deliciously flavorful, this recipe from Brooks County utilizes USDA chicken in a way that is both creative and smart!
Ingredients:
- 3 1/8 cup Juice, lemon, fresh
- 1 1/2 cup Oil, soybean
- 25 each Lemons, fresh
- 31 lbs + 4 oz Chicken, oven roasted, precooked, 8 pc
- 2 1/3 cup Savory Citrus Spice
- 3 bunch Rosemary, fresh
- 1 bunch Thyme, fresh
Steps:
Day Before Service
- Combine lemon juice, oil, spice mix, and 1/2 the fresh herbs to a large mixing bowl.
- Add the chicken to the marinade and toss to coat. Cover and place in walk-in cooler. Allow to sit over-night.
Hold at 41°F or below.
Day Of Service
- Preheat oven to 450°F.
- Wash and dry lemons. Slice into 1/4 rounds.
- Spray full sheet pan with pan spray. Add marinated chicken to the sheet pan. Top chicken with lemon slices and remaining herbs.
- Heat until chicken reaches an internal temperature of 135°F and is caramelized.
Cook to 135°F or higher.
Portion 1 breast, OR 1 thigh, OR 1 drumstick and 1 wing. Serve chicken with roasted lemon round.
Hold at 135°F or above.
Serve with a whole grain 2 oz grain.
Recipe Details
Harvest of The Month
Meal Components:
Grain (G)
Meat/Meat Alternate (M/MA)
Crediting Information
- 2 oz. eq Meat/Meat Alternate (M/MA)
- 2 oz. eq Grain (G)
HACCP Category:
Process #2 (Same Day)
Yield:
100
Portion Size:
3 ounces chicken with 2 ounce G
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 305 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 18.4 | g |
| Sodium: | 250.9 | mg |
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