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Roast Chicken With Roasted Lemons And Wilted Watercress

Roast Chicken With Roasted Lemons And Wilted Watercress Recipe

  • One 4½-pound chicken at room temperature, wing tips removed
  • 6 lemons, each cut into 8 wedges, seeded, and the central membrane and thick peel tips cut away with scissors
  • 2 tablespoons olive oil
  • 2 large bunches watercress, arugula, or spinach, heavy stems removed (about 5 cups loosely packed)
  • ½ cup chicken stock, fake chicken stock, or sterile-pack
  • ¾ cups olives, such as Kalamata or Niçoise
  • Kosher salt
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 813kcal (41%)
Total Fat 58g (90%)
Saturated Fat 15g (75%)
Cholesterol 234mg (78%)
Total Carbohydrate 20g
Dietary Fiber 9g
Sugars 1g
Protein 62g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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