Heart Healthy Recipes

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[#4e3124][size 2][size 4]H[/size]ERB [size 4]R[/size]OASTED [size 4]C[/size]HICKEN
Serves 6[/size][/#4e3124] [font "Times"]1 3- to 3 1/2-pound roasting chicken

1 1/2 teaspoons dried thyme

1/2 teaspoon sweet basil

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper, or to taste

1 large bay leaf

2 cloves garlic, peeled and chopped coarsely

2 medium onions, peeled and halved

1 whole lemon, cut into wedges

2 tablespoons acceptable margarine, melted

1/2 cup dry white wine
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[font "Times"]Remove giblets from chicken and save for other use or discard. Rinse chicken and pat dry. Set aside.

In a small bowl, combine thyme, basil, salt and pepper and stir to mix well.

Rub all over chicken, inside and out. Stuff chicken with bay leaf, garlic, onions and lemon. Truss. Cover and place in refrigerator 5 to 6 hours to allow flavors to blend.

Preheat oven to 4250 F.

Place chicken on a rack in a nonstick roasting pan. Pour melted margarine and wine over chicken. Place chicken on side, legs to front of oven, and roast 20 minutes. Turn to other side, baste and roast 20 minutes. Place chicken on back, baste and roast 20 to 25 minutes longer, or until chicken is golden brown. To test for doneness, pierce with fork between thigh and leg to see if juices run clear.

Remove chicken from oven and place on serving platter and untruss. Reserve cooking liquid. Discard lemon, vegetables and herbs. Carve chicken into serving pieces and keep warm. Remove skin before serving.


Optional Gravy: Place roasting pan over medium-high heat and bring liquids to a boil. Correct seasoning and serve over chicken, if desired.


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[font "Times"]Calories: 195[/font]
[font "Times"]Protein: 25 g[/font]
[font "Times"]Carbohydrates: 1 g[/font]
[font "Times"]Total Fat: 9 g[/font]
[font "Times"]Saturated Fat: 3 g[/font]
[font "Times"]Polyunsaturated Fat: 2 g[/font]
[font "Times"]Monounsaturated Fat: 3 g[/font]
[font "Times"]Cholesterol: 72 mg[/font]
[font "Times"]Sodium: 292 mg[/font]