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
Make it a Meal
Add these dishes to make a full meal:
Couscous with Tomatoes, Basil, and Lentils
Wine Pairings
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
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
