Thursday, September 18, 2008

Red Roasted Chicken

This is a Weight Watchers recipe and is delicious! It's also easy and economical.

Recipe from Weight Watchers Take-Out Tonight!

  • 1 T. packed light brown sugar
  • 1 T. paprika
  • 1 T. red wine vinegar
  • 2 t. dried oregano
  • 1 garlic clove, mashed or crushed
  • 1/2 t. ground cumin
  • 1/2 t. salt
  • 1 3.5-pound roasting chicken*
  • 1 onion, quartered
*I have trouble finding them this small; the paste is enough for a chicken 5 pounds or so--you'll have to adjust the cooking time below a touch.

  1. Preheat oven to 400 degrees. Spray rack of a roasting pan with nonstick spray and place in the pan; set aside.
  2. Combine sugar through salt in a small bowl; mix well.
  3. Rub paste between skin and flesh of chicken--all over the breast and legs (don't worry about the wings). Place onion inside the cavity of the chicken. Truss legs if desired, and place breast-side up in pan.
  4. Roast until an instant-read thermometer inserted in the thigh registers 180 degrees, about an hour and 15 minutes. Remove from oven and let stand 10 minutes. Remove and discard onion; carve and serve.
Serves 6

1 comment:

Megan said...

*And* it fits the diet of certain friends who are on an allergy/elimination diet! Thanks, Bets.