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Yield
4 servings (serving size: 3-ounces without skin: breast meat)

How to Make It

Step 1

Stir together first 6 ingredients; set aside. Drain tomatoes, and press between layers of paper towels; chop tomatoes.

Step 2

Remove and discard giblets from chicken. Rinse chicken with cold water, and pat dry. Rub herb mixture evenly over chicken and inside cavity. Loosen skin from breast without detaching it; carefully insert chopped tomato, garlic, and cilantro. Tuck wingtips under bird; tie legs, if desired. Place bird, breast side up, on a rack coated with cooking spray; place rack in a roasting pan.

Step 3

Bake at 350° for 1 hour or until done. Remove skin before serving.

Step 4

Per 3-ounce serving without skin: Drumstick meat, Calories 132, Fat 3g, Cholesterol 79mg; Thigh meat, Calories 150, Fat 7g, Cholesterol 81mg.

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