Ok, ok, ONE more recipe, because this is the new one I haven't tried before, and I enjoyed it. I think I could have done it with dried herbs though, but does anyone know the conversion rate? (For example, is 1/4 c fresh sage leaves the same as 1 T of them dried?) The fresh herbs were expensive.
Herb Roasted Chicken, Dr. Phil style:
1/4 c packed fresh sage leaves, finely chopped
2 T fresh flat-leaf parsley leaves, finely chopped
1 T fresh thyme leaves, minced
1 tsp salt
1/2 tsp finely ground black pepper
1 (5 lb) roasting chicken, gib lets & exces fat removed
1 lemon, quartered
1 onion, quartered (I thought this was way too much, I did maybe half an onion, but it was a big onion)
1 rib celery, sliced into 2 inch pieces.
Preheat oven to 425 degrees.
Combine sage, parsley, thyme, salt, & pepper. Set aside.
Starting at the large opening of the chicken and working back over the breast, run your fingers between the skin and the meat to create a pocket over each side of the breast. Slip 1/4 of the herb mixture into each pocket, massaging the herbs into the meat but taking care not to tear the skin. Make a small slit in each thigh. (and I did on the drumsticks, too, and put some spice mixture in them as well) Separate the skin from the meat by again running a finger through the slits and working the skin loose. Slip the remaining spice mixture in the thigh pockets, again massaging the herbs into the meat w/out breaking the skin.
Squeeze the lemon juice into the inside of the chicken and rub your hands over the interior to coat it w/ the juice. Place the lemon wedges, onion quarters, and celery inside the chicken.
Place the chicken breast-side up in a shallow roasting pan, broiler pan, or baking dish fitted w/ a rack or other device designed to keep it out of the rendered fat that will pool in the pan. (It was still very moist even w/out sitting in its own drippings)
Roast until golden brown and an instant-read meat thermometer inserted into the thickest part of the thigh registers 165 degrees F, abt 1 hour 3 min. Let stand 5 min at room temp before carving.
I covered mine in tinfoil, and pulled the skin off at the end, but enjoyed how the skin kept in the moisture.
31 g protein
3 g carbs
5 g total fat
1 g sat. fat
85 mg cholesterol
1 g fiber
0 g sugars
241 mg sodium
Each serving counts as 1 protein.