Recipe by Southern Living January 1998


Recipe Summary test

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


Ingredient Checklist


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

  • 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.

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

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

Nutrition Facts

116 calories; fat 2g; cholesterol 72mg.