Facts and Figures
|
| Servings |
4 |
| Preparation Time |
|
| Cooking Time |
1 hour 15 minutes |
| Key Nutritional Value |
Calories 300Cal
Phosphorus 50mg
Potassium 245mg
Protein 28g
Sodium 180mg
|
Ingredients
|
| frying chicken |
1 (3 lb.) (1360 g) |
| fresh lemon juice |
1/2 cup (120 ml) |
| black pepper |
1/2 tsp. (2.5 ml) |
| liquid smoke |
1 tsp. (5 ml) |
| dried thyme, crushed |
1 tsp. (5 ml) |
| grated onion |
2 Tbsp. (30 ml) |
| cloves garlic, minced |
2 |
| |
|
Instructions
|
| Sauce: Combine lemon juice, pepper, liquid smoke, and thyme in a small mixing bowl and mix well.
Sauce: Add onions and garlic, mix well.
Sauce: Cover & refrigerate at least 24 hours.
Chicken: Wash and split chicken.
Chicken: Place chicken in a baking dish, skin side down, and bake uncovered at 350° (175° C) for 30-35 minutes.
Chicken: Baste chicken with barbecue sauce, cover and return chicken to oven.
Chicken: Bake chicken 40-45 minutes longer, basting occasionally with barbecue sauce.
Chicken: Turn chicken side up during last 20 minutes of baking to allow for browning. Leave uncovered. Remove from oven when tender and well done.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you.
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