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Bistro Roast Chicken
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Yield: 2 servings (serving size: 1 leg quarter and 1 garlic head)
Source: Cooking Light Magazine, January 1999
CL Comments: Serve the roasted heads of garlic on the side. Squeeze out the pulp and use it as a spread on baguette slices or as a condiment for the chicken.
Amy's Comments: This was so easy to put together and WOW was it tasty! I couldn't quite 'get' why they included the garlic to be roasted, but once I squeezed it over the chicken, I understood! Served with some couscous and green veggies. A bit high in points, but worth it and filling! Both quick and inexpensive.
INGREDIENTS:
2 chicken leg quarters (about 1 1/2 pounds)
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 tablespoon chopped fresh or 1 teaspoon dried rosemary, crushed
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 whole garlic heads
INSTRUCTIONS:
- Preheat oven to 375°.
- Rinse chicken with cold water; pat dry. Trim excess fat. Loosen skin from thigh and leg by inserting fingers, gently pushing between skin and meat. Combine basil and next 5 ingredients (basil through pepper). Rub herb mixture under loosened skin. Place chicken on a broiler pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
- Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil; place on broiler pan with chicken. Bake at 375° for 45 minutes. Increase oven temperature to 450° (do not remove chicken from oven). Bake 30 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin.
NUTRITIONAL INFO:
Healthy Units: 7 per serving
CALORIES 358 (38% from fat); FAT 15.2g (sat 3.5g, mono 7g, poly 2.9g); PROTEIN 33.7g; CARB 22.4g; FIBER 1.3g; CHOL 100mg; IRON 4mg; SODIUM 682mg; CALC 165mg;
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