Garlic-Rosemary Roast Chicken |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
If four people eat a mix of light and dark skinless meat, you'll have enough leftovers for two more meals. Bonus: Your oven does all but 10 minutes of the work. Ingredients:
olive or vegetable oil cooking spray |
3 tablespoons finely chopped fresh rosemary, plus sprigs for garnish |
8 cloves garlic, finely chopped |
1 teaspoon salt |
1 roasting chicken (6-7 pounds) |
1 lemon, sliced (optional) |
Directions:
1. Heat oven to 400°F. Lightly coat a roasting pan and rack with cooking spray. Combine rosemary, garlic and salt in a bowl. Remove giblets and neck from chicken and trim off all visible fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper to taste; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175°F, about 1 3/4 hours. Let stand 10 minutes before carving. Garnish with rosemary sprigs and lemon slices, if desired, and serve.
2. Nutritional analysis per serving: 221 calories, 8.5 g fat (2.3 g saturated), 1.2 g carbs, 0.2 g fiber, 33 g protein Nutritional analysis provided by Self
|
|