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Nutrition Facts
Serving Size 180 g
(Approx. 6 Servings)
Amount Per Serving
Calories 380 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 120 mg 40%
Sodium 600 mg 25%
Total Carbohydrate 2 g 1%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 42 g
Vitamin A 2% Iron 10%
Vitamin C 2% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Lemon & Yogurt Marinated Roasted Chicken
Prep Time
8 hours
Cook Time
2 hours
Total Time
10 hours
6  People


Recipe makes 6 Servings

4 Lb H-E-B Natural Young Whole Chicken, rinsed, giblets and neck removed
1/2 cup(s) plain Greek yogurt
1 large lemon, zest only
1 1/2 Tsp kosher salt, plus more as needed
1 1/2 Tsp cracked black pepper, plus more as needed
1 Tbsp Central Market Organics Whole Mediterranean Oregano
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Place chicken in a large bowl and add yogurt and lemon zest. Rub mixture over chicken until completely coated.
Liberally season chicken on all sides with salt, pepper, and oregano. Cover and refrigerate at least 8 hours or overnight for best results.
Once chicken has marinated, preheat oven to 375ºF.
Truss and tie chicken for best results during roasting. Place in a roasting pan or sheet pan fitted with a wire rack.
Roast 50 minutes then rotate pan 180 degrees and roast another 45 to 50 minutes or until chicken's internal temperature reaches at least 170ºF. Remove from oven and allow to rest.
Serve over buttered orzo, rice or vegetables. Season to taste as needed.


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