Roast chicken with rosemary and thyme (fischer)

Yield: 6 servings

Measure Ingredient
2½ pounds Skinless chicken; defatted and wing tips and tail removed
2 tablespoons Spice mixture; such as Mrs. Dash or Spike, or other colorful herb or spice mixture
2 Sprigs fresh rosemary
1 Sprig fresh thyme

Sprinkle the chicken inside and out with the spice mixture. Place the rosemary and thyme inside the chicken. Place the chicken in an oven bag, tie, and, using a knife, cut a slit into the top. Place the bag in a microwave-safe casserole and cook at high for 12 to 16 minutes (or bake in a preheated 350 degree F. oven for 25 minutes), turning once after 7 minutes carefully. If any part of the chicken is pink, return (covered) to the microwave oven for 4 or 5 minutes, or the oven for 10 minutes. Remove the chicken from the bag, discard the herbs, and serve hot.

PER SERVING: Saturated Fat: 2 gm Total Fat: 6 gm Cholesterol: 90 mg Sodium: 83 mg Calories: 179

ALTERNATIVE with GRAVY TRICK -- 1) microwave the chicken in a bag: 12 to 18 mins, rotating once after 7 mins).

2) Remove the hcicken from the bag. optional: brown chicken in the oven while you prepare gravy.

3) Carefully, hold the bag upright over a cantilevered measuring cup (with the spout nearest the bottom of the cup for defatting). Snip the end of the bag and drain into the cup.

4) Transfer liquid only to a pan and make gravy as you wish.

SOURCE: Lowfat Cooking for Dummies, by Lynn Fischer (Morrow 1997) NOTES : Serves: 6 This incredibly simple dish tastes so good, takes so little time, and looks so enticing that I use it in television demonstrations, in my cooking classes, and whenever I want a quick meal for myself or friends. You must use an oven bag to ensure a juicy outcome. The fresh herbs are aromatic and the spice mixture gives the bird a speckly look while adding incredible flavor.

Recipe by: Lynn Fischer, Healthy Indulgences (1995) Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 30, 1999, converted by MM_Buster v2.0l.

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