Serve with steamed vegetables and hot cooked rice that has been tossed with lemon zest and chopped fresh herbs.

Recipe by Oxmoor House January 2001

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Remove and discard giblets from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

  • Place fresh rosemary, thyme, or sage sprigs under loosened skin over breast. Combine chopped rosemary and remaining 5 ingredients; brush over chicken and in cavity of chicken.

  • Place chicken on a rack in roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake, uncovered, at 400° for 1 hour or until thermometer registers 180°. Let stand 15 minutes before serving.

Source

501 Delicious Heart Healthy Recipes

Nutrition Facts

105 calories; calories from fat 23%; fat 2.7g; saturated fat 0.7g; mono fat 0g; poly fat 0g; protein 17.6g; carbohydrates 1.8g; fiber 0.5g; cholesterol 57mg; iron 0mg; sodium 161mg; calcium 0mg.
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