This is roasted chicken at its finest!
Try the chicken and vegetable variation for a complete meal.
Every home cook’s recipe collection should include a roasted chicken dish.
Credit: Peter Krumhardt
A, 50% vit.
C, 9% calcium, 24% iron.
Exchanges: 1 1/2 Starch, 7 Medium-Fat Meat, 1 Vegetable, 2 1/2 Fat.
Ingredients
1(3 1/2- to 4-lb.
Skewer neck skin of chicken to back (see photo); tie legs to tail.
Twist wing tips under back.Place chicken, breast side up, on a rack in a shallow roasting pan.
Brush with melted butter; rub garlic over chicken.
If desired, insert a meat thermometer into center of an inside thigh muscle (see photo).
(The thermometer should not touch bone.)
Remove chicken from oven.
Cover; let stand for 10 minutes before carving.
2,000 calories a day is used for general nutrition advice.
