= Serves: 5
= Serving size: 2 pieces (each breast half cut in half again)
= Active time: 10 minutes
= Total time: Whole: 1 hour 30 minutes
= Total time: Pieces: 45 minutes
When I have a lot of time, I like to roast a whole chicken, carve off the meat, take the bones and the drippings, put it in a pot, cover it with water, and make chicken stock. But sometimes I’m in a hurry and I just want roasted chicken and roasting pieces is faster. This recipe works either way.
Ingredients
1 whole chicken or cut up into 10 pieces
2 tablespoons olive oil or rice bran oil
1 tablespoon salt
1 tablespoon cracked black pepper
1 tablespoon fresh sage, or 1 teaspoon dried sage
Non-aerosol cooking spray
STEP 1: Preheat the oven to 400°F.
STEP 2: Put the chicken into a big bowl. Rub oil all over the chicken.
STEP 3: Rub the chicken on both sides with salt, pepper, and sage. Spray cooking oil onto a pan or line a pan with parchment paper or foil.
Whole:
Bake whole chicken in a roasting pan for 1 hour 25 minutes or until juices run clear, and the internal temperature registers 165°F.
Pieces:
Bake chicken pieces on a sheet pan lined with foil or parchment paper for 35 to 40 minutes, or until juices run clear and temperature registers 165°F.
VARIATIONS:
• For spices, use Barbecue Rub or fresh rosemary, salt, and lemon zest.
• Rub chicken with Basil Pesto.
GOES WELL WITH:
• Roasted potato wedges
• Brown rice pilaf
• Barley pesto
• Sweet potato oven fries
Per serving: Calories 370, Calories from Fat 250, Total Fat 28g (43% DV), Saturated Fat 7g (35% DV), Trans Fat 0g, Cholesterol 115mg (38% DV), Sodium 1290mg (54% DV), Carbohydrates < 1g (0% DV), Dietary Fiber 0g (0% DV), Sugars 0g, Added Sugars: 0g, Protein 29g, Vitamin A 4%, Vitamin C 4%, Calcium 2%, Iron 8%.