member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to wiccadwoman      

Recipe Categories:

    Roasted Italian Chicken


    Source of Recipe


    bhg

    List of Ingredients




    2 tablespoons balsamic vinegar
    2 tablespoons olive oil
    1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
    1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
    1 tablespoon lemon juice
    1-1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
    1/2 teaspoon salt
    1/2 teaspoon coarsely ground black pepper
    3 cloves garlic, minced
    1 3- to 3-1/2-pound whole broiler-fryer chicken

    Recipe



    1. In a small bowl whisk together vinegar, oil, oregano, basil, lemon juice, thyme, salt, pepper, and garlic. Set aside.

    2. Rinse inside of chicken; pat dry with paper towels. Tie legs to tail. Twist wing tips under back. Slip your fingers between the skin and the breast and leg meat of the chicken, forming a pocket. Spoon herb mixture into pocket. Place chicken, breast side up, on a rack in a shallow roasting pan. If desired, insert an oven-going meat thermometer into center of an inside thigh muscle, making sure it doesn't touch bone.

    3. Roast in a 375 degree F oven for 1-1/4 to 1-1/2 hours or until drumsticks move easily in their sockets and chicken is no longer pink (180 degree F). Remove chicken from oven. Cover with foil and let stand for 10 minutes before carving. Makes 6 servings.

    Nutritional Information
    Nutritional facts per serving
    calories: 266, total fat: 17g, saturated fat: 4g, cholesterol: 79mg, sodium: 268mg, carbohydrate: 2g, fiber: 0g, protein: 25g

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |