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Chicken, Herb Roasted (M, KLP, TNT)
Source: "Meal Lean-i-Yumm," by Norene Gilletz
Serves: 6

3 lb. (1.4kg) chicken, cut into pieces
2 to 3 cloves garlic, crushed
1/2 tsp. each of dried basil, oregano, and rosemary
1/4 tsp. dried thyme
1 tsp. Hungarian paprika
Freshly ground pepper (I just used regular)
1 tbsp. olive oil

Wash chicken well and pat dry. Loosen chicken skin but don't remove it. Rub flesh of chicken with garlic, seasonings, and olive oil. Cover chicken and marinate at least an hour (or preferably overnight) in the refrigerator to allow the flavor of the herbs to penetrate.

Preheat oven to 400°F.

Place chicken pieces skin-side down on rack in a foil-lined pan. Roast chicken uncovered for 15 minutes. Reduce heat to 350F. Roast chicken skin-side up for 1 hour, or until golden and juices run clear. Baste occasionally. Remove skin before serving.

Posted by Shany Stefansky

Nutritional Info Per Serving: 183 calories per serving 8.7 g fat (2.1 saturated), 72 mg cholesterol, 24 g protein, trace carbohydrate, 72 mg sodium, 228 mg potassium, 1 mg iron, trace fibre, 17 mg calcium.