Roasted chicken dinner is one of my favorite comfort food meals. The key to making this an easy and healthier dish is a nifty vertical poultry roasting rack. I have to admit that I had never seen one of these racks until I met my husband, who had been a single dad who made roasted chicken once a week. I've been sold on it since the first time I saw it in action, and I bet you will be too!
Ingredients
- 1 whole Chicken (I prefer free range organic)
- Garlic powder, or garlic Mrs. Dash
Directions:
- Preheat oven to 350 degrees.
- Wash the chicken and remove any extra parts in the cavity.
Place the vertical roasting rack in a lasagna pan and spray both with a Pam cooking spray for easy clean up.- Place chicken on the vertical roasting rack, legs down.
- Season the chicken with a little garlic powder, Garlic Mrs. Dash, and/or some paprika.
- Bake 2 hours (to be golden brown and tender).
- Remove from oven and let cool for 10 to 15-minutes before cutting up to serve.
I tried to find a video of cutting up a cooked bird, no luck. So here's an excellent video cutting up a raw bird. Personally, I find it much easier to cut up a cooked bird, as it's so tender that you
can almost tear off the legs and wings. Then remove the back the way shown in this video. I've never done the breast bone the way this shows, but will be trying it and reporting back to you!
I usually serve roasted chicken with:
- mashed potatoes [2/3 c. ~ 150 calories]
- (defatted) chicken gravy [1/4. c. ~ 50 calories]
- broccoli or aspargus [2/3 c. ~33 calories]
Here's a nice printable PDF, that includes all the calorie information.
Enjoy!
-Dorene