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Red Roasted Chicken




Source of Recipe


WW Take Out Tonight


Recipe Introduction


servings 6
points 4


List of Ingredients




1 tablespoon light brown sugar
1 tablespoon paprika
1 tablespoon red wine vinegar
2 teaspoon dried oregano
1 garlic clove, minced to a paste
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 (3 1/2-pound) roasting chciken
1 onion, quarted

Recipe



Perheat oven to 400. Spray the rack of the raosting pan with nonstick spray and place in the pan; set aside.

Combine the sugar, paprika, vinegar, oregano, garlic, cumin and salt in a small bowl to make paste.

Gently loosen the skin from the breast and leg portions of the chicken; rub the paste evenly under the skin. Place the onion into the cavity of the chicken. Truss the chicken and place breast-side up in the roasting pan.

Roast until an instant-read thermometer inserted in the inner thigh registers 180, about 1 hour and 15 minutes. Remove from oven and let stand 10 minutes. Remove and discard the onion and skin, then carve.

per serving (1/6 of chicken) 201 Cal, 8g Fat, 2g Sat Fat, 84 mg Chol, 280 mg Sod, 3g Carb, 1g Fib, 28 g Prot, 28mg Calc

Trussing the chicken gives it a neat apperance and helps keep the juices inside. Here's how to do it; Simply tuck the wings behind the back and tie the legs with kitchen twine.