When I see whole chickens on sale at the market, I pile them into my cart.
For less than $5, I can make a week’s worth of meals for the two of us with one chicken, then freeze the remains for a pot of chicken broth when time permits.
All I need to cook my bargain bird is a meat thermometer and a cast iron skillet. My cast iron skillet does an amazing job of roasting meats to a lovely golden color, and collects all those savory juices for a pan sauce.
I rub a quality olive oil and whatever seasonings I have on hand all over my chicken, making sure to get under the skin of the breast. Then I throw the pan into the oven, or even on my grill.
The fact is, I prefer the grill to the oven because it gives my chicken a kind of smokiness the oven can’t create.
This night we were in the mood for an Asian twist to our roasted chicken, so we covered it with a sweet apricot sauce.
See? I told you it was a breeze to roast a chicken! Don’t be afraid to give it a try. Then when you figure out how to carve it up, let me know. My husband and I argue over the best carving techniques all the time.
Enjoy your weekend!
|It’s a Breeze to Roast a Chicken – Asian Apricot Roasted Chicken||
- 5 pounds chicken, one whole chicken, insides removed
- ½ cup no sugar apricot jam
- 2 tablespoons coconut oil, Tropical Traditions Golden Label
- 1 tablespoon sesame oil
- 2 tablespoons tamari
- 1 teaspoon fresh ground ginger
- 2 cloves garlic, minced
- Preheat the oven to 350 degrees.
- Combine jam, coconut oil, sesame oil, tamari, ginger, and garlic in a bowl. Microwave on high for one minute. Whisk together, and allow to cool for a few minutes. Remove 1/2 the marinade to a bowl to keep for basting.
- Loosen the skin around the chicken’s breast and spoon some of the marinade under the skin and work around. Using a baster, spread the rest of the marinade (not the marinade you removed to the bowl, keep that) over the chicken and place in the lower 1/3 of the oven.
- Roast for 20 minutes per pound until a thermometer inserted into the thigh reaches 175 and the breast reaches 170 degrees. Remove and allow to rest. The chicken will continue to cook while it rests.
To make a pan sauce . . .
Remove the chicken to a platter and cover with foil.
Make a sauce reduction by allowing the drippings to cool (speed this along by putting the pan into your freezer for a few minutes).
Add ice cubes to congeal the extra fat, and remove the fat that has adhered to the ice cubes with a slotted spoon.
Then 1 /2 – 1 cup to a cup of water, broth, or a drinking quality wine, depending on how many drippings you have.
Bring to a simmer as you scrape up the bits from the bottom. When the sauce is reduced to a thin syrup consistency you’re done.
I’m providing nutrition information calculated on the whole bird at 10 servings. You really need to calculate calories based in the pieces you choose to eat, but this might be helpful for some.
Total Fat: 36.90g
Total Carbs: 10.74g
Dietary Fiber: 0.09g
If you’re looking for more healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points.
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.
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