Friday, July 10, 2009


  • Olive or vegetable oil cooking spray
  • 8 cloves garlic, finely chopped
  • 3 tbsp fresh rosemary, finely chopped, plus sprigs for garnish
  • 1 tsp salt
  • 1 roasting chicken (6–7 lb)
  • Kitchen twine
  • 1 lemon, sliced (optional)
  1. Heat oven to 400°.
  2. Lightly coat a roasting pan and rack with cooking spray.
  3. Combine garlic, rosemary and salt in a bowl.
  4. Remove giblets and neck from chicken; trim fat.
  5. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin.
  6. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine.
  7. Season with additional salt and black pepper; place breast side up in pan.
  8. 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.
  9. Let stand 10 minutes before carving (remove skin).
  10. Garnish with rosemary sprigs and lemon slices, if desired, and serve

Number of Servings: 8

Nutritional Info
2 points
* Calories: 178.5
* Total Fat: 4.2 g
* Cholesterol: 101.9 mg
* Sodium: 118.1 mg
* Total Carbs: 1.0 g
* Dietary Fiber: 0.1 g
* Protein: 32.1 g

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.