Savory Roasted Chicken Recipe
- 1 roasting chicken (6 to 7 pounds)
- 1 teaspoon onion salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried savory
- 1/4 teaspoon grated orange peel
- 1/4 teaspoon pepper
- 1 teaspoon vegetable oil
- 1. Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange peel and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture.
- 2. Bake at 375° for 1-1/2 to 2 hours or until a meat thermometer reads 180°. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired. Yield: 10 servings.
One serving (4 ounces cooked chicken, skin removed, calculated without gravy) equals 197 calories, 8 g fat (2 g saturated fat), 86 mg cholesterol, 267 mg sodium, trace carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 lean meat.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.