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The skinny
241 calories per serving
9.3 g fat (2.6 g saturated)
1.2 g carbs
0.2 g fiber
36.1 g protein
Garlic-Rosemary Roast Chicken
The best part about this dish—aside from the mouthwatering taste and heart-healthy flavors (thanks, garlic!)—is that your oven does almost all of the work. Got 10 minutes to prepare a delicious dish that your guests will go wild over? We thought so!
Serves 8
Ingredients
Olive or vegetable oil cooking spray
8 cloves garlic, finely chopped
3 tablespoons fresh rosemary, finely chopped, plus sprigs for garnish
1 teaspoon salt
1 roasting chicken (6–7 lb)
Kitchen twine
1 lemon, sliced (optional)
Preparation
Heat oven to 400 degrees. Lightly coat a roasting pan and rack with cooking spray. Combine garlic, rosemary and salt in a bowl. Remove giblets and neck from chicken; trim off fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175 degrees, about 1 3/4 hours. Let stand 10 minutes before carving (remove skin). Garnish with rosemary sprigs and lemon slices, if desired, and serve.
