Obesity Discussion Forums

[Obesity Discussion]

BUTTERFLIED ROAST CHICKEN

Servings: 4
Prep time: 0:25:00
Bake/Cook time: 0:45:00

Calories: 560
Fat: 35 grams
Protein: 56 grams
Carbohydrates: 0 grams
Fiber: 0 grams
Net Carbs: 0 grams
1 roasting chicken (about 4 pounds)
1 tablespoon olive oil
3/4 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon finely minced fresh rosemary
Freshly ground black pepper
1. Set the cooking rack in the middle of the oven. Heat
oven to 450F. Coat the bottom of a large roasting pan
with olive oil or cooking spray.
2. Remove the giblets from the chicken and rinse the
cavity. Pat dry. With poultry shears or a sharp knife, cut
down the center of the chickens backbone (not the
breast side). Open the chicken and flatten by pressing
down on the breast. Cut away the backbone by making
a vertical cut inch on either side of the original cut. Rub
the chicken with the oil and dust with the seasoned salt.
Sprinkle on the garlic powder and rosemary.Grind fresh
pepper over the chicken to taste.
3. Place the chicken in a roasting pan, breast side up.
Roast for 30 minutes.Cover the breast skin if necessary
with foil.Cook for an additional 10 to 15 minutes, or until
the juices run clear when pierced and the thigh meat
registers 175 to 180F on a meat thermometer.
Nothing beats a good home-cooked roast chickenespecially one
that cooks in only 45 minutes! The trick is to butterfly the chicken
open (or to save more time, ask the butcher to do it for you), lay
it directly into a roasting pan, and put it into a very hot oven. The
result is a chicken with beautiful crispy skin and juicy tender
meat. This one is simply seasoned with salt, garlic, and fresh
rosemary, but any of your favorite herbs will work.

Atkins - Butterflied Roast Chicken

Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet