Chicken Recipes

ROASTED CHICKEN WITH HERBS

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

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.

NUTRITION FACTS
Calories: 337
Total Fat: 23g
% Calories from fat: 63%
Protein: 29g
Carbohydrate: 1g
Cholesterol: 111mg
Sodium: 288mg