- chicken juices run clear and a meat thermometer reads 180°
- (cover loosely with foil if browning too quickly). Baste with pan
- drippings if desired.
- Cover and let stand for 15 minutes. Remove and discard skin, garlic,
- lemon and herbs from cavity before carving. Yield: 8 servings.
Nutritional Facts: 3 ounces cooked chicken equals 163 calories, 6 g fat (2 g saturated fat), 67 mg cholesterol, 289 mg sodium, 3 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchange: 3 lean meat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.