Yield: 8 Servings
|1||Roasting (5- to 6-pound) chicken|
|1 teaspoon||Dried herbs (such as basil, oregano, or thyme)|
1. Preheat oven to 450ø.
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 450ø for 30 minutes. Reduce oven temperature to 400ø bake an additional 45 minutes or until thermometer registers 180ø. 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@...>