Lemon-Herb Roasted Chicken

Makes:

4 meals

4 whole roasting chickens

1 cup (250 mL) chopped onion

1/4 cup (50 mL) cooking oil

½ cup (125 mL) lemon juice

2 tsp (10 mL) salt

2 tbsp (30 mL) dried parsley

2 tsp (10 mL) dried thyme

2 tsp (10 mL) paprika

4 large zip-close bags Label bags. Place a whole chicken into each bag.

In a large bowl, combine remaining ingredients. Pour an even amount over each chicken. Remove excess air, seal bags and freeze.

Slow cooker: Cook for 4 to 6 hours on high or 6 to 8 hours on low.

Oven: Bake, covered, in a 350 F (180 C) oven for 2 hours.

Barbecue: Place on rotisserie over medium heat for 1 ½ hours.

Serving Suggestions: Herb-roasted oven potatoes and corn on the cob taste great with this meal. Or, a fresh fruit salad.

Tips: You can put the oil/seasoning mixture in a small zip-close bag and put it inside the large bag with the chicken.

When you cook the chicken you can melt the seasoning mixture separately and pour over the chicken.

Basting a chicken while it roasts helps to keep it moist and enhances the flavour.

Nutrition info per serving: 151 calories; 7 g fat (1.5 g saturated fat); 1 g carbohydrate; 0 g fibre; 0 g sugar; 19 g protein; 256 mg sodium.