MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Low-Sodium Herb Roasted Chicken
Categories: Poultry, Vegetables, Herbs, Citrus
Yield: 7 servings
7 lb Oven roaster
2 tb Olive oil
Carrots; (opt)
2 ts Garlic powder
1 ts Black pepper
1 1/2 ts Ground thyme
3/4 ts Ground sage
3/4 ts Marjoram
3/4 ts Ground rosemary
1/4 ts Nutmeg
1 1/2 ts Thyme leaves
1 1/2 ts Rosemary leaves
1 Lemon
Remove neck and giblets from, then rinse and pat dry
chicken. Rub olive oil on inside and outside of chicken,
then place breast-side up in a shallow roasting pan, on
a rack or a "bed" of carrots, if desired. Mix all dry
ingredients together in a small bowl and rub on chicken
(inside and out). Slice lemon and squeeze juice onto
chicken (inside and out). Place lemon rinds inside
chicken and around legs and wings. Roast uncovered at
350AoF/175AoC until a thermometer inserted into the breast
meat registers 165AoF/74AoC. Depending on the size of the
bird, this will take between 90 minutes and 2 hours, 15
minutes.
Yield: 6 to 8 servings
RECIPE FROM:
https://www.diabetesselfmanagement.com
Uncle Dirty Dave's Archives
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... January 6, 2021. ANOTHER day that will live in infamy!
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