| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 8 | Servings | ||
INGREDIENTS
| 1 | Roasting (5- to 6-pound) chicken | |
| Cooking spray | ||
| 1 | ts | Dried herbs (such as basil, oregano, or thyme) |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
INSTRUCTIONS
1. Preheat oven to 450°. 2. Remove the giblets and neck from chicken; discard. Rinse chicken under cold water; pat dry. Trim excess fat. 3. Place chicken, breast side up, on a broiler pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Coat chicken with cooking spray; sprinkle with herbs, salt, and pepper. 4. Bake at 450° for 30 minutes. Reduce oven temperature to 400° bake an additional 45 minutes or until thermometer registers 180°. Discard skin. Yield: 8 servings (serving size: 3 ounces chicken). Nutritional Information: CALORIES 163 (36% from fat); FAT 6.4g (sat 1.7g, mono 2.3g, poly 1.4g); PROTEIN 24.6g; CARB 0.1g; FIBER 0g; CHOL 76mg; IRON 1.1mg; SODIUM 146mg; CALC 19mg Posted to Digest eat-lf.v096.n211 Date: Wed, 06 Nov 1996 11:16:40 -0800 From: Sandi McGuire <[email protected]>
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