The Roastess with the Mostest

This is my FAVOURITE roasted chicken recipe and it comes from my FAVOURITE cookbook, Eat, Shrink & Be Merry!  The lemon-herb paste is rubbed under the skin so you get lots of flavour right on the meat.

Lemon and herb roasted whole chicken

1 whole roasting chicken (about 4lbs/1.8kg)
1 tbsp Dijon Mustard
1 tbsp brown sugar
1 tbsp minced fresh rosemary/or 1tsp dried
1 tbsp minced fresh thyme/ or 1tsp dried
1 tsp minced garlic
1 tsp olive oil
1/2 tsp each salt and freshly ground black pepper
Grated zest and juice of half a lemon

Move oven rack to bottom third of oven.  Preheat oven to 425 deg. F.  Place a small rack inside a roasting pan.  Pour 1 cup water in pan.  Rinse chicken inside and out, and pat dry with paper towels. 

In a small bowl, mix together mustard, brown sugar, rosemary, thyme, garlic, oil, salt, and pepper to make a paste.  Add lemon zest and mix again.  Set aside.

Squeeze juice from lemon inside cavity of chicken, then tuck the used lemon half right inside it.  Tie legs together with kitchen string.  Rub reserved paste over surface of chicken and, using your fingers, carefully rub paste between skin and meat on breast and thighs. 

Place chicken on rack breast-side down.  Roast, uncovered, for 30 minutes.  Remove chicken from oven and flip over.  Add a bit more water to pan if it has evaporated.  Return to oven and roast for 35 to 40 more minutes, depending on size of bird.  If chicken browns too quickly, cover it loosely with foil.  When cooked, legs should move easily in sockets and thigh juices should be clear (not pink) when pierced with a small knife.  A meat thermometer inserted in thigh (away from bone) should read 170 deg. F.

Remove chicken from oven and let rest for 10 minutes before carving. 

Makes 4 servings

(Eat, Shrink & Be Merry : great-tasting food that won't go from your lips to your hips! / Janet and Greta Podleski, copyright 2005, isbn: 0968063136, pg. 83)

**5 weightwatchers points per serving

Smothered Chicken with Garlic

If you have never roasted a whole chicken before, you are definately missing out!  It is SO easy, SO much tastier, juicier and SO much cheaper (about half the price!) than buying a rotisserie chicken from the grocery store.

The best part about cooking a whole chicken is you can have the chicken legs (thighs & drumsticks) and wings for dinner on the first night and then use the breast meat for the Chicken & Broccoli Ring for dinner #2. 

3 tbsp fresh rosemary or 1 tbsp dried rosemary, divided

1/2 tsp paprika

1/2 tsp salt

1/4 tsp ground black pepper

1 whole chicken (about 4 lb/1.8 kg)

1 lemon, cut into quarters

1 tbsp olive oil

2 heads garlic, peeled (about 40 cloves)

1. Preheat oven to 375 degrees F.  Lightly spray Deep Covered Baker with oil.  Combine half of the rosemary with paprika, salt and black pepper in small bowl; set aside.  Remove and discard giblets and neck from chicken cavity.  Rinse chicken with cold water; pat dry with paper towels.  Trim excess fat, if necessary.  Place chicken quarters and remaining rosemary inside cavity of chicken.  Tie ends of legs together with cotton string.  Lift wing tips up toward neck, then tuck under back of chicken.  Place chicken breast side up into baker.

2. Brush outside of chicken with oil; coat completely with seasoning mixture.  Arrange garlic around chicken.  Bake, covered 60 minutes.  Carefully remove lid and continue roasting 25-35 minutes or until meat thermometer registers 180 degrees F in thickest part of thigh and juices run clear.  Remove chicken from baker; let stand 10 minutes before carving.  Remove garlic from drippings; serve with chicken.  Yield: 4-6 servings

(copyright The Pampered Chef, 2008)