Picture from Taste of Home Easy Sunday dinner, good enough for company but simple to make. This recipe comes from Taste of Home and is one of my go to recipes when whole chickens are on special. We can enjoy the breast meat for one meal. There is always enough chicken for another couple of meals. Then I boil the carcass for chicken stock to create soup at a later date.
When roasting the chicken add some carrots and potatoes along side the chicken, that way your whole meal is complete and in one pan.
Oven: Preheat 350°
Bake: 2 hours depending on the size of your chicken
Onion Garvey: About 1 1/2 cups
Servings: 8 - 12 Servings
Ingredients:
Directions
Nutritional Facts: 3 ounces cooked chicken with 2 tablespoons onion sauce equals 182 calories, 7 g fat (2 g saturated fat), 77 mg cholesterol, 275 mg sodium, 4 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchange: 4 lean meat.
Source:
Taste of Home ...website
When roasting the chicken add some carrots and potatoes along side the chicken, that way your whole meal is complete and in one pan.
Oven: Preheat 350°
Bake: 2 hours depending on the size of your chicken
Onion Garvey: About 1 1/2 cups
Servings: 8 - 12 Servings
Ingredients:
- 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 medium red onions, chopped
- 1 roasting chicken (6 to 7 pounds)
- 1/2 cup dry red wine or reduced-sodium chicken broth
- 1/2 cup balsamic vinegar
Directions
- 1. Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up.
- 2. Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together.
- 3. Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.)
- 4. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving.
- Serve with onion sauce. Yield: 12 servings (1-1/2 cups onion sauce).
Nutritional Facts: 3 ounces cooked chicken with 2 tablespoons onion sauce equals 182 calories, 7 g fat (2 g saturated fat), 77 mg cholesterol, 275 mg sodium, 4 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchange: 4 lean meat.
Source:
Taste of Home ...website
RSS Feed
