Happy Monday AeroGardeners! Don't know what to make during the holiday's? Use fresh Rosemary right out of AeroGarden to make this tasty Garlic-Rosemary Roast Chicken during the holidays. Courtesy of
If four people eat a mix of light and dark skinless meat, you'll have enough leftovers for two more meals. Bonus: Your oven does all but 10 minutes of the work.
Nutritional analysis per serving: 221 calories, 8.5 g fat (2.3 g saturated), 1.2 g carbs, 0.2 g fiber, 33 g protein
YIELD: Makes 4 servings with leftovers for two more meals
Olive or vegetable oil cooking spray
3 tablespoons finely chopped fresh rosemary, plus sprigs for garnish
8 cloves garlic, finely chopped
1 teaspoon salt
1 roasting chicken (6-7 pounds)
Kitchen twine
1 lemon, sliced (optional)
Heat oven to 400°F. Lightly coat a roasting pan and rack with cooking spray. Combine rosemary, garlic and salt in a bowl. Remove giblets and neck from chicken and trim off all visible fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper to taste; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175°F, about 1 3/4 hours. Let stand 10 minutes before carving. Garnish with rosemary sprigs and lemon slices, if desired, and serve.