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Southwest Roasted Chicken
An easy-to-assemble, melt-in-your-mouth kind of meal!
Prep Time:
10 min
Total Time:
1 hour 55 min
Makes:
6 servings
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1
whole broiler-fryer chicken, 3 pounds
1/4
cup butter or margarine, melted
2
teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves, crumbled
1
teaspoon chili powder
1/2
teaspoon ground coriander
1/4
teaspoon ground red pepper (cayenne)
2
garlic cloves, finely chopped
Serve with...
Silky Garlic Mashed Potatoes
Total Time: 40 min
1.
Heat oven to 375ºF.
2.
Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
3.
Roast uncovered 30 minutes. Mix remaining ingredients; brush generously over chicken. Roast uncovered about 1 hour longer, brushing 1 or 2 times with butter mixture, until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easier carving.
Substitution
Have some extra garlic butter on hand? Skip the finely chopped garlic and use 1/4 cup garlic butter instead of the 1/4 cup butter.
Simplify
Forget about chopping garlic if you're not in the mood. You can use 1 tablespoon of minced garlic from a jar instead.
Nutrition Information:
1 Serving:
Calories
300
(
Calories from Fat
190
);
Total Fat
21
g (
Saturated Fat
5
g);
Cholesterol
85
mg;
Sodium
170
mg;
Total Carbohydrate
1
g (
Dietary Fiber
0
g);
Protein
27
g
Percent Daily Value*:
Vitamin A
12
%;
Vitamin C
0
%;
Calcium
2
%;
Iron
6
%
Exchanges:
4
Medium-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet.
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Betty's Kitchen Poll
What's your favorite way to eat potatoes?
In their original form: whole
Mashed (with Gravy!)
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