Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

While it's easy enough to buy a rotisserie chicken, roasting chicken at home allows you to control the sodium, flavorings, and quality of ingredients. Preparation is simple, while cooking is hands-off. Serve with Quick Carrot and Raisin Salad and mashed potatoes.

Maureen Callahan
Recipe by Cooking Light January 2007

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Credit: Lee Harrelson

Recipe Summary test

Yield:
4 servings (serving size: about 5 ounces meat)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.

  • Combine oregano, cumin seed, garlic, oil, salt, and ground cumin in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack coated with cooking spray, and place rack in a roasting pan.

  • Bake at 375° for 40 minutes.

  • Increase oven temperature to 450° (do not remove chicken from oven); bake an additional 12 minutes or until a thermometer inserted in the meaty part of thigh registers 165°. Remove chicken from pan; let stand 15 minutes. Remove skin from chicken; discard.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

185 calories; calories from fat 31%; fat 6.4g; saturated fat 1.3g; mono fat 2.9g; poly fat 1.2g; protein 29g; carbohydrates 0.8g; fiber 0.3g; cholesterol 92mg; iron 2.1mg; sodium 403mg; calcium 27mg.
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