Roast Chicken Recipe
Guest Post from Amanda at Thoughts from Her.
I always tell myself I’m going to “eat right”. Always, as in right after I eat something that I probably shouldn’t have. Problem is, food that is “good for you” doesn’t always equate to “yummy in my tummy”. A lot of times, healthier options tend to be bland and unappetizing. Well, hold on to your seats because I think I’ve found a recipe that’s good for you…and delicious!
I joined Weight Watchers last year in an effort to lose some of the baby weight tat I gained when I had my son (now 21-months-old). The program worked – for sure! – as I lost more than 20 pounds. I decided to dig through the Weight Watchers cookbooks I purchased and try to make one of their recipes. For those of you that follow Weight Watchers, this recipe is only 8 points per serving – and really, really tastes good!
I was almost turned off by this recipe since 1.) I’ve never roasted a chicken before, and 2.) the first ingredient kinda threw me off – Herbs do Provence. Sounds expensive, but it wasn’t. My store even had it on sale so it was actually kinda cheap! Hope you enjoy!
- 2 tsp herbs de Provence
- Grated zest of 1 lemon
- 2 tsp minced garlic
- 1 tsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 (3.5 lb) roasting chicken (giblets removed)
- 1 lemon, halved
- ½ bunch fresh rosemary or thyme (I used thyme)
- 1 ½ pounds red potatoes, cubed
- 2 large tomatoes, coarsely chopped
- Preheat oven to 400˚F. Place rack in roasting pan and spray with nonstick spray.
- Stir together herbs de Provence, lemon zest, garlic, oil, ½ tsp salt and ½ tsp pepper in a small bowl. Gently loosen skin from breast and thighs of chicken; spread herb paste mix on meat under skin. Put lemon and thyme inside cavity. Tuck wings under and tie legs together with kitchen string. Place chicken, breast side up, on prepared rack.
- Roast chicken until instant-read thermometer inserted into thigh registers 165˚F, about 1 hour 30 minutes. About 45 minutes before roasting time is up, scatter potatoes and tomato around chicken; sprinkle with remaining ½ tsp salt and ¼ tsp pepper; roast until tender.
- Remove chicken from oven and let stand 10 minutes. Remove lemon and thyme from cavity; discard. Carve chicken and serve with potatoes and tomato. Remove chicken skin before eating.
Amanda is the blogger behind Thoughts from Her A resident of the Chicago area, she blogs about family, food, crafts, and is the proud mom to two fantastic kids!