Eat Skinny Be Skinny: Garlic-Rosemary Roast Chicken
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I’m not the most domestic of women, but there are days that I could out-cook, out-clean and out-charm any 1950’s housewife. I had one of these days on Sunday, where I not only cleaned my entire apartment, but did all the laundry and cooked all three meals [actually cooked with recipes and ingredients]! Although all of that is worthy of praise [Sunday’s are usually my wine + Bridezilla’s day], I’m most proud of my successful dinner, which I think ups to me housewife status. So what was this meal? I made a delicious garlic-rosemary roast chicken! I’ve roasted one before, but it didn’t turn out great. This one was juicy, very flavorful and absolutely delectable. I’m one recipe away from wearing pearls and heels in the kitchen and wearing a fancy apron! [PS. The reason there aren’t many pictures is because a raw chicken is not quite photogenic!]
Garlic-Rosemary Roast Chicken
Ingredients
- 1 tbsp margarine or butter
- 8 cloves garlic [or 1tbsp garlic powder]
- 3 tablespoons fresh rosemary, finely chopped, plus sprigs for garnish
- 1 teaspoon salt
- 1 roasting chicken (6-7 lb)
- Kitchen twine
- 1 onion, sliced
Preparation
- Heat oven to 400°. Lightly coat a roasting pan and rack with cooking spray.
- Combine garlic, rosemary and salt in a bowl.
- Remove giblets and neck from chicken; trim off fat.
- Rub butter generously on the top and bottom of the chicken.
- Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread 2/4 rosemary mixture evenly under skin. Spread the remaining mixture over the top of the skin on both sides.
- Tuck wing tips under back of chicken; tie ends of drumsticks together with twine.
- Season with additional salt and black pepper; place breast side up in pan.
- Roast, basting twice with pan juices until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175°, about 1 3/4 hours. Let stand 10 minutes before carving (remove skin). Garnish with rosemary sprigs and lemon slices, if desired, and serve.
Nutritional Information [per serving]: 241 calories, 9.3 grams of fat, 36 grams of fiber and 1 gram of fiber
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