Not one of my more appealing pictures, is it? It’s a good thing this roasted chicken tasted better than my picture looks!
Roasted chicken can be a funny thing if you’re trying to cook and eat light. It has this wonderful crusty skin, and moist meat that is difficult for us chicken fans to resist. Calorie wise, that can be a killer.
Here’s the problem. That skin that is so flavorful, is the part of the chicken that’s full of fat and calories. Remove the skin and you’re just fine.
This is where I run into trouble. I love the wings. When I’m confronted with that glistening, crusty brown skin, and tender wing meat, I just lose control.
Oh well, I’ll add a salad, skip the roll, and it will be worth every single bite!
- 2 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1 tablespoon oregano
- 2 tsp Dijon mustard
- 4 pounds whole chicken
- Combine olive oil, vinegar, lemon juice, garlic, oregano and mustard in a zip lock bag. Add one whole chicken. Marinate for a minimum of 4 hours.
- Preheat oven to 350 and roast chicken on a rack for one and a half hours, or until chicken reaches a temperature of 170 degrees. Turn off oven and allow chicken to continue to cook until temperature reaches 175 degrees. Remove from oven and let chicken rest. It will continue to cook while it rests to a temperature of 180. We cook our chicken this way to keep it from getting too dry. If you take the chicken out of the oven at 180 degrees it will continue to cook and will be dry.
Normally I would provide you with nutrition information for this recipe, but it’s just too dependent on whether you eat the skin with the meat, and which part of the chicken you eat. Light meat is generally leaner than dark meat. If you eat the breast without skin, you’ll be eating approximately 142 calories and 3 grams of fat.