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Nutrition Facts
Serving Size 237 g
(Approx. 4 Servings)
Amount Per Serving
Calories 590 Calories From Fat 370
% Daily Value*
Total Fat 42 g 65%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 155 mg 52%
Sodium 1590 mg 66%
Total Carbohydrate 2 g 1%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 50 g
Vitamin A 4% Iron 15%
Vitamin C 8% Calcium 4%
*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.
Salt and Pepper Crusted Pollo Arrosto
Prep Time
8 hours
Cook Time
1 h 30 m
Total Time
9 h 30 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

3 1/2 Lb H-E-B Natural Young Whole Chicken, rinsed and patted dry
1/4 cup(s) extra virgin olive oil
1 Tbsp kosher salt, plus more as needed for seasoning
1 Tbsp cracked black pepper, plus more as needed
1 large lemon, juiced
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Instructions

1
Rub chicken with olive oil and season liberally with salt and cracked pepper. Cover with plastic wrap and refrigerate overnight.
2
Preheat oven to 375ºF.
3
Place chicken in a roasting pan and roast approximately 15 minutes per pound or until chicken has an internal temperature of 170ºF.
4
Once cooked, remove from oven, and allow to rest. Season with more salt and pepper as needed and a squeeze of fresh lemon juice.
5
Chef's note: If in a hurry, there's no need to let chicken marinate overnight. Simply season well and roast according to recipe.

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