| 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 <kd6hci@js-net.com>
A Message from our Provider:
“You can spurn God’s love for only so long”