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Garlic-Rosemary Roasted Chicken

Source: Duke Diet and Fitness Center Cookbook, Spring '05 Cookbook
By Duke University Diet & Fitness Center

Yield: 8 Serving Size: 6 oz.

16 each Roasting chicken, bone-in chicken 3 medium red onions, quartered
1 tbsp. chopped fresh rosemary 24 garlic cloves, 3 per person
8 garlic cloves, crushed 2 tsp. olive oil

Preheat oven to 400ºF (best in convection oven with fan on). Rinse chicken under cold water; pat dry. Smear rosemary and crushed garlic on top of skin of breast and drumsticks. Cook skin side down. Cut a thin slice from end of each onion. Use olive oil to coat garlic cloves and onions and roast in oven at 400ºF for 10 minutes. Cover onions and garlic loosely with foil; let stand 10 minutes. Insert meat thermometer into meaty part of thigh, making sure not to touch bone, and get a reading of 150ºF. Bake at 400ºF for 45 minutes.

Nutrition per Serving   Exchanges

Calories          320   6 protein

Fat          7 g 1 fruit

Carbohydrates          5 g

Protein         54 g

Cholesterol       * mg

Dietary Fiber          * g

Sodium       * mg

*The Duke Diet and Fitness Center's meals are low in calories, fat and sodium, but high in taste. The Center's meals have a daily total of approximately 1,500 mg of sodium. The USDA 2005 dietary guidelines for Americans is to consume less than 2,300 mg of sodium.