2004 Savory Roasted Chicken

By boandozzy

One serving (4 ounces cooked chicken, skin removed, calculated without gravy) equals 197 calories, 8 g fat (2 g saturated fat), 86 mg cholesterol, 267 mg sodium, trace carbohydrate, trace fiber, 29 g protein.

Diabetic Exchanges: 4 lean meat.

Originally published as Savory Roasted Chicken in Light & Tasty February/March 2003, p16

Ingredients

• 1 roasting chicken (6 to 7 pounds)
• 1 teaspoon onion salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried savory
• 1/4 teaspoon grated orange peel
• 1/4 teaspoon pepper
• 1 teaspoon vegetable oil

Details

Servings 10
Preparation time 10mins
Cooking time 100mins
Adapted from tasteofhome.com

Preparation

Step 1

Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange peel and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture.

Bake at 375° for 1-1/2 to 2 hours or until a meat thermometer reads 180°. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired. Yield: 10 servings.