Roasted Chicken with Herbs
Related recipes: Corn-Free, Dairy-Free, Easy,
Egg-Free, Fall, Garlic,
Herbs, Holiday and Festive, Low-Carb,
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.
Preparation facts
Yield: 6 servings
Ingredients
3 lbs (1.4kg) broiler chicken, uncooked
3 cloves garlic, minced
1 Tbs (6g) fresh thyme leaves (or 1 tsp (6g) dried)
1 Tbs (6g) fresh rosemary leaves (or 1 tsp (6g) dried)
1 Tbs (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
Serving Size 1 serving
Calories 149
Calories from Fat 54 (36%)
% Daily Value*
9%Total Fat 6g
8%Saturated
Fat 1.6g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 2.2g
21%Cholesterol 64mg
9%Sodium 222mg
6%Potassium 215mg
0%Total
Carbohydrate 1g
2%Dietary
Fiber 0.5g
Sugars 0g
Sugar Alcohols 0g
43%Protein 22g