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Related recipes: Corn-Free, Dairy-Free, Easy, Egg-Free, Fall, Garlic, Herbs, Holiday and Festive, Low-Carb, Low-Sugar, Main Dishes, Poultry, Soy-Free, Wheat-Free, Winter
Add these dishes to make a full meal:
Couscous with Tomatoes, Basil, and Lentils
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.
Yield: 6 servings
3 lbs (1.4kg) broiler chicken, uncooked
3 cloves garlic, minced
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
Preheat oven to 350°F (175°C).
If using fresh herbs, remove leaves with stems and chop. Combine minced 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.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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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 pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
