Fill your home with the savory smell of roasting chicken today; use leftovers to make a Greek Salad Pita or Orecchiette with Chicken, Arugula and Feta for lunch or dinner tomorrow.
Use temperature as your guideline for knowing when the chicken is cooked through: times vary by the size of the bird and individual ovens.
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Lemon, Parsley and Garlic Roast Chicken
6 garlic cloves
1 cup parsley
1 teaspoon lemon zest
6.5-7 pound roast chicken
Salt and pepper to taste
- Preheat the oven to 400 degrees. Coat a roasting pan with cooking spray.
- Mince the garlic and parsley, either by hand or in the food processor. Combine with the lemon peel.
- Without removing the skin, lift it away from the meat just enough to spread the parsley mixture over the meat of the entire bird. (It may be necessary to make a small slit in the skin of each leg in order to reach under the skin). Sprinkle the exterior with salt and pepper to taste.
- Roast the bird for about 1 hour and 40 minutes, or until a meat thermometer registers 175 degrees in the thigh. (The temperature will rise at another 5 degrees before serving). Remove from oven and let stand 5 minutes before carving.
Makes approximately 8 servings
Nutritional analysis per 4 ounce serving: 253 calories, 27 g protein, 0 carbohydrates, 0 fiber, 15 g fat, 4 g sat fat, 86 mg cholesterol, 83 mg sodium
Nutritional analysis per 4 ounce skinless portion: 189 calories, 28 g protein, 0 carbohydrates, 0 fiber, 8 g fat, 2 g sat fat, 85 mg cholesterol, 85 mg sodium
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