Roasted Chicken with Herbs
Related recipes:
Corn-Free, Dairy-Free,
Easy, Egg-Free, Fall,
Garlic, Herbs, Holiday and Festive, Main
Dishes, Poultry,
Soy-Free, Wheat-Free,
Winter
So easy and so tast—just throw in a few potatoes while the
chicken is cooking and you have a delicious home cooked meal with little effort. Serve with a
vegetable or salad.
Ingredients
3 pounds (1.4kg) broiler chicken, uncooked
3 cloves garlic, minced
1 Tbsp (6g) fresh thyme leaves (or 1 tsp (6g) dried)
1 Tbsp (6g) fresh rosemary leaves (or 1 tsp (6g) dried)
1 Tbsp (6g) fresh sage (or 1 tsp (6g) dried)
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
1/2 tsp (2g) freshly ground pepper
Directions
Preheat oven to 350°F (175°C).
If using fresh herbs, remove leaves with stems and chop. Combine minced
garlic, thyme, rosemary, sage, salt and pepper in a small bowl.
Wash chicken under cold water, trim excess fat and pat dry with paper
towels. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting
fingers, gently pushing between skin and meat. Rub herb mixture under loosened skin.
Place chicken in a shallow roasting pan coated with vegetable oil
spray. Bake for one hour. Cover loosely with foil or cloth and let stand for 5–10
minutes before carving. Discard skin, carve and serve.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition Facts
Calories: 337
Total Fat: 23g
% Calories from fat: 63%
Protein: 29g
Carbohydrate: 1g
Cholesterol: 111mg
Sodium: 288mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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