This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"A satisfied customer-we should have him stuffed!"
-Basil Fawlty, Owner, Fawlty Towers
This is a wonderful recipe. The nutrition information reflects the chicken eaten with the skin on. I almost never do this: after you are used to not eating the skin it can really taste too rich. Nonetheless, in an effort to be fair to those who have a craving for a lovely roast chicken at Sunday lunch this is a pretty healthy way to roast it. The grid of celery keeps allows a lot of the fat to drain away and along with the herbs and garlic makes for a lovely aromatic bird. Serve this with some Pan Grilled Broccoli and you have the perfect healthy Sunday meal.
You will find two types of fresh parsley to choose from in most markets—Flat-leaf (or Italian parsley) and curly parsley. Curly parsley is by far the more common, and while both add a bright, fresh taste to recipes, the curly variety has much less flavor than Italian parsley. Look for dark green leaves that have tight curls with no wilting or yellowing.
All parsley remains fresher when kept moist. Rinse the parsley and trim the bottom of the stems. Place the bunch in a glass or small vase like you would a flower arrangement and then place them in the back of the fridge.
The flavor of dried parsley isn't worth the effort to take the bottle off of the shelf at the grocery.
Servings = 8 | Serving size =1 piece chicken with skin
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4.
This healthy recipe makes great leftovers.
Serve with two ounces of sourdough or gluten-free bread per serving.
Serve with Roasted Beets or Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Green Beans with Red Onion or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes - Low Sodium Version or Yellow Squash and Onions
|3||sprigs fresh thyme|
|3||sprigs fresh rosemary|
|10||leaves fresh sage|
|3||sprigs fresh curly parsley|
|1||4 lb. roasting chicken|
|1 Tbsp||olive oil|
|1/2 cup||white wine|
Preheat the oven to 375°F.
Place three celery stalks in the bottom of a Dutch oven about 2 inches apart. Stack three stalks on top perpendicular and about 2 inches apart and then place the last three stalks on top perpendicular and about 2 inches apart to form a grid of celery.
Rinse the chicken well and pat dry. Rub the surface of the chicken and the cavity with the salt.
Place the 40 cloves of garlic in the cavity of the chicken and drizzle the oil over the garlic.
Place the chicken on top of the grid of celery and pour the wine into the bottom of the pot. Add the thyme, rosemary, sage and parsley to the pot and cover.
Place the covered pot in the preheated oven and reduce the temperature to 325°F. Cook for 30 minutes and remover the cover. Cook another 15 to 30 minutes until a meat thermometer at the thigh reads 160°F. Remove and let the chicken rest for at least ten minutes before carving.
Remove the cloves of garlic and place in a bowl. Serve the chicken with a two ounce slice of sourdough bread spread with roasted garlic cloves.
Serving size = 4 ounces chicken with skin
Servings = 8
Amount Per Serving
|Calories 375||Calories from Fat 226|
|% Daily Value|
|Total Fat 25g||39%|
|Saturated Fat 7g||35%|
|Monounsaturated Fat 11g|
|Trans Fat 0g|
|Total Carbohydrates 7g||2%|
|Dietary Fiber 1g||5%|
|Vitamin A 10%||Vitamin C 12%|
|Calcium 7%||Iron 12%|
|Vitamin K 34 mcg||Potassium 486 mg|
|Magnesium 41 mg|