Roasted Chicken with Herbs

Make it a Meal

Add these dishes to make a full meal:

Couscous with Tomatoes, Basil, and Lentils

Wine Pairings

So easy and so tast—just throw in a few potatoes while the chicken is cooking and you have a delicious home cooked meal with little effort. Serve with a vegetable or salad.

Preparation facts

Yield: 6 servings

Ingredients

3 lbs (1.4kg) broiler chicken, uncooked

3 cloves garlic, chopped

1 Tbs (6g) fresh thyme leaves (or 1 tsp (6g) dried)

1 Tbs (6g) fresh rosemary leaves (or 1 tsp (6g) dried)

1 Tbs (6g) fresh sage (or 1 tsp (6g) dried)

1/2 tsp (3g) salt (sea salt if on a corn-free diet*)

1/2 tsp (2g) freshly ground pepper

Directions

Preheat oven to 350°F (175°C/gas mark 4).

If using fresh herbs, remove leaves with stems and chop. Combine chopped garlic, thyme, rosemary, sage, salt and pepper in a small bowl.

Wash chicken under cold water, trim excess fat and pat dry with paper towels. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub herb mixture under loosened skin.

Place chicken in a shallow roasting pan coated with vegetable oil spray. Bake for one hour. Cover loosely with foil or cloth and let stand for 5–10 minutes before carving. Discard skin, carve and serve.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.

Nutrition facts

Serving Size 1 serving

Calories 149

Calories from Fat 54 (36%)

% Daily Value*

9%Total Fat 6g

8%Saturated Fat 1.6g

Polyunsaturated Fat 1.3g

Monounsaturated Fat 2.2g

21%Cholesterol 64mg

9%Sodium 222mg

6%Potassium 215mg

0%Total Carbohydrate 1g

2%Dietary Fiber 0.5g

Sugars 0g

Sugar Alcohols 0g

43%Protein 22g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Learn more about Healthnotes, the company.

Learn more about the authors of Healthnotes.

The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.