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Roast Chicken or Turkey Breast with Fiery Lemon Glaze



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Contributed by: Brighid45Added: Dec 17, 2009 at 10:31 AM


Description:

Found this in the January 2010 issue of Better Homes & Gardens. It's a little time-consuming to make, but well, well worth it--the taste payoff is immense! You can omit the cayenne if you can't do peppers or heat and it will still taste delicious. Excellent with roasted vegetables!This is an overnight recipe, as the chicken needs to marinate 8-12 hours.


Best Used By Blood Types:
  • Type A (4 beneficials)
  • Type A Non Secretor (3 beneficials)
  • Type AB (5 beneficials)
  • Type AB Non Secretor (5 beneficials)
  • Type B (2 beneficials)
  • Type B Non Secretor (3 beneficials)
  • Type O (2 beneficials)
  • Type O Non Secretor (3 beneficials)

Category:
  • Entree


Ingredients:
  • 1 4-5 pound whole roasting chicken OR turkey breast
  • 4-6 small organic lemons
  • 1/4 cup olive oil
  • 2 Tablespoons fresh parsley, minced
  • 4 cloves garlic, minced
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon each sea salt and pepper (opt)
  • 1/2 cup honey (a light flavor is best)
  • 2-3 small organic lemons, halved or quartered (opt)

How to make it:
  1. Remove giblets and use for stock or freeze for later use.
  2. Place chicken in a large plastic bag set in a shallow dish. Slice 2 lemons, add to the bag.
  3. Finely shred 2 teaspoons of peel from the remaining lemons and set aside.
  4. Squeeze lemons to yield 1/2 cup plus 2 tablespoons of juice for the marinade and glaze.
    FOR THE MARINADE:
  5. combine 1/2 cup lemon juice, olive oil, parsley, garlic, 1/2 the cayenne and 1/2 teaspoon each sea salt and freshly ground pepper, if using.
  6. Pour over the chicken, turn to coat, and seal the bag. Refrigerate 8-12 hours, turning the bag over occasionally.
  7. Preheat oven to 375F.
  8. Let chicken stand at room temperature 15 minutes. Drain the marinade and set aside the lemon slices. Discard the marinade.
  9. Tie the legs together and tuck the wings under.
  10. Place chicken breast side up on a rack in a shallow roasting pan.
  11. Cover with the lemon slices.
  12. Arrange the lemon halves or quarters on the rack around the chicken.
  13. Roast on the lowest rack in your oven for 1 hour.
  14. Meanwhile, combine the honey, shredded peel, 2 tablespoons juice and remaining cayenne.
  15. Bring to a boil in a small saucepan over medium heat, stirring occasionally.
  16. Set aside.
  17. Cut the string tying the chicken legs together and reposition any lemon slices that might have fallen off.
  18. Continue roasting until the legs move easily and juices run clear, about 30-60 minutes depending on the size of the chicken.
  19. Occasionally brush the chicken with some of the honey glaze during the last 10 minutes of roasting.
  20. If the lemons begin to darken, tent loosely with foil or parchment paper.
  21. When the chicken is done, let stand 15 minutes before carving.
  22. Serve with the remaining honey glaze.





Blood Type Diet Analysis:

Hint: You can click on the arrows [] at top of the table(s) to sort by columns.

Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Garlic1 ,2 B N B B N B N B
Turkey2 N B B B N N N N
Olive Oil1 ,2 B B B B B B B B
Parsley2 B N B B B B B B
Lemon/Lemon ...2 B B B B N N N N
Sea Salt2 N N N N N N N N

Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Pepper (Caye... A A A A N N N N
Pepper (Blac...2 A N A N A N N N

Sweetener Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Honey2 N N N A N N N A

Meat Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Chicken2 N N A A A A N N

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.


    Please Note:

    Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.

    Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of all the new features and food lists. Please be patient until the process has been completed.

    Click here to go to the BTD Forums - Cook Right 4 Your Type board to discuss this recipe.

    Revision History:
    • Revised Dec 17, 2009 at 01:53 PM By: Lola

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