I love chicken! I’ve made it my goal to see how many recipes I can come up with to use chicken in a variety of ways. Last night I made a roasted chicken on the grill.
I haven’t counted calories for you, as this is a whole roasted chicken. There is little added fat, so if you are counting calories or Weight Watchers points, simply remove the skin and count the calories for the pieces you are eating (leg, thigh , breast, etc.).
2 sprigs Rosemary, leave one whole and mince the other
4 tbs fresh thyme
6 cloves garlic, two minced, four whole
1 lemon, grate 1 tbs lemon rind and then quarter
1/2 yellow onion, quartered
2 tbs butter or margarine, softened
- Stuff chicken cavity with onion, 1 sprig Rosemary, 2 tbs Thyme, 4 cloves garlic and lemon wedges.
- Combine butter with remaining lemon rind, Thyme, Rosemary, chopped garlic, salt and pepper to taste.
- Season chicken with salt and pepper. Then lift skin from breast and spread 1 tbs butter mixture under skin.
- Spread remaining 1 tbs butter mixture on the outside of the chicken and roast in oven at 350, or on grill (my favorite), until chicken reaches 170 on thermometer. Remember carry-over cooking time, the chicken will continue to cook after you remove it from the heat.
You don’t want dry chicken, but chicken does need to be cooked through, so depending on the size of the chicken and the cooking method, be sure to check that chicken is no longer pink before you remove it from the heat.