Low Sodium Recipes – Baked Lemon Herb Chicken With A Fresh Mushroom Stuffing Recipe

This is a extremely moist and flavorful baked lemon herb chicken recipe. The mushrooms aid maintain the stuffing moist and the flavorful green onions (scallions), celery, fresh lemon juice, lemon zest and olive oil, make this recipe really flavorful. No salt is added. A salt free lemon herb seasoning is employed, so this would be a more heart wholesome, chicken recipe specially good for a low sodium diet regime. Employing fresh lemon is a low sodium tip that helps meals taste a lot more salty. If you like chicken and the flavors of fresh lemon and fresh mushrooms, you will appreciate this healthier chicken recipe.

Lemon-Herb Chicken With Fresh Mushroom Stuffing

1 entire chicken 3 to three 1/2 pounds (broiler-fryer size)

2 Tablespoons olive oil, divided

1/4 cup finely chopped green onion (scallions)

1/2 cup finely chopped celery

1/two pound (8 ounces) fresh mushrooms, cleaned and thinly sliced

1 Tablespoon Lemon-Herb seasoning, (preferably a salt-totally free seasoning), divided

1 teaspoon fresh lemon zest (lemon rind, yellow component only), finely grated

1/four cup fresh lemon juice, divided

1 cup soft or fresh bread crumbs

Remove giblets and neck from inside chicken. Rinse chicken inside and out with cold water, pat dry with paper towels and set aside. In large non-stick skillet, heat 1 Tablespoon of the olive oil more than medium low heat. Add green onion and celery and gently cook till softened, then add mushrooms, and cook till tender. Stir in 2 teaspoons of salt totally free lemon herb seasoning, lemon zest, 2 Tablespoons of the lemon juice (1/2 of it), and the bread crumbs. Stir effectively to combine but do not make a mush. Turn off the heat and let stuffing cool a bit.

Spot chicken on a rack in a roasting pan. Stuff with the mushroom stuffing. Do not pack it in, just lightly spoon it into the bird. Truss the chicken, (this will make a nicer presentation), but not totally necessary. In a little bowl, combine the remaining olive oil, lemon juice, and lemon-herb seasoning. Brush this mixture all more than the chicken. Bake at 350 F for 1 1/two to 2 hours or until carried out. Serves 4 – 6.

Note: You can double the stuffing recipe and bake half of it or all of it in a dish, covered with foil or a lid along side the chicken for about 45 minutes, remove the cover and bake another 15 minutes or till lightly browned on leading.

Pan drippings for a sauce: Skim off the excess fat. Add some water (up to a cup) or dry white wine or even add more fresh lemon juice with some water to the pan and bring the drippings to a simmer with a tiny a lot more lemon-herb seasoning and probably some freshly ground white or black pepper. Scrape up the fond (browned bits at the bottom of the pan) and let the liquid minimize to intensify the flavors. Serve on the side.

Serving ideas: Slice the chicken and serve with some of the stuffing and some of the sauce. Serve with rice, or pasta like orzo, with minced fresh parsley, sprinkled more than all. A fresh green salad would also go well with this chicken recipe. Fresh lemon wedges, (optional), served on the side.
“Go, you chicken fat, go!”

A short appear back at the classes of 1961, a/k/a the very first “lab rats” who were “treated” to Robert Preston’s rousing tune of staying match. Warning: Even if you’ve never ever heard this song ahead of, after watching this, you won’t forget it. )