GARLIC-ROSEMARY ROAST CHICKEN

Ingredients

• 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)

Directions

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