Roast Chicken with Rosemary And Thyme (Fischer)

Categories: Lowfat, Poultry, Information
Yield: 6 servings

2 1/2 lb Skinless chicken; defatted
-and wing tips and tail
-removed
2 tb Spice mixture; such as Mrs.
-Dash or Spike, or other
-colorful herb or spice
-mixture
2 Sprigs fresh rosemary
1 Sprig fresh thyme

Sprinkle the chicken inside and out with the spice mixture. Place the
rosemary and thyme inside the chicken. Place the chicken in an oven bag,
tie, and, using a knife, cut a slit into the top. Place the bag in a
microwave-safe casserole and cook at high for 12 to 16 minutes (or bake in
a preheated 350 degree F. oven for 25 minutes), turning once after 7
minutes carefully. If any part of the chicken is pink, return (covered) to
the microwave oven for 4 or 5 minutes, or the oven for 10 minutes. Remove
the chicken from the bag, discard the herbs, and serve hot.

PER SERVING: Saturated Fat: 2 gm Total Fat: 6 gm Cholesterol: 90 mg Sodium:
83 mg Calories: 179

ALTERNATIVE with GRAVY TRICK --

1) microwave the chicken in a bag: 12 to 18 mins, rotating once after 7
mins).

2) Remove the hcicken from the bag. optional: brown chicken in the oven
while you prepare gravy.

3) Carefully, hold the bag upright over a cantilevered measuring cup (with
the spout nearest the bottom of the cup for defatting). Snip the end of the
bag and drain into the cup.

4) Transfer liquid only to a pan and make gravy as you wish.

SOURCE: Lowfat Cooking for Dummies, by Lynn Fischer (Morrow 1997)

NOTES : Serves: 6 This incredibly simple dish tastes so good, takes so
little time, and looks so enticing that I use it in television
demonstrations, in my cooking classes, and whenever I want a quick meal for
myself or friends. You must use an oven bag to ensure a juicy outcome. The
fresh herbs are aromatic and the spice mixture gives the bird a speckly
look while adding incredible flavor.

Recipe by: Lynn Fischer, Healthy Indulgences (1995)

Posted to EAT-LF Digest by PatHanneman on Mar 30,
1999,
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