Roasted Herbed Chicken with Tomato Basil SauceRecipe Index: Main Courses > Poultry
1 1/3 lb broiler-fryer chicken)
2 tbsp olive oil
2 tsp dried Italian seasoning
2 tsp parsley flakes
1/4 tsp garlic salt
1/4 tsp onion salt
1/4 cup chopped onion
1 clove garlic, minced
1 tbsp cornstarch
1 cup tomato juice
1 large tomato, peeled, seeded and chopped
1 tbsp red wine vinegar
2 tbsp snipped fresh basil or 2 tsp dried
1/4 tsp salt
1/8 tsp pepper
2 tsp Equal Spoonful
Rinse chicken and pat dry. Pull neck skin to back and twist wings tips under. Brush outside of chicken with 1 tbsp olive oil. Combine Italian seasoning, parsley, and garlic and onion salts;sprinkle some seasoning mixture inside, and rub remainder onto outside of chicken.
Tie legs together. Place chicken, breast side up, on rack in shallow roasting pan., Roast, uncovered in 375F oven for 1 1/4 to 1 1/2 hours.
Cover and let stand 15 minutes before carving.
Sauce: In skillet, heat remaining olive oil. Cook onion and garlic until onion is tender. Stir in cornstarch until blended.. Stir in tomato juice, tomato, vinegar, basil, salt, and pepper. cook and stir until bubbly. cook and stir for 2 minutes more. Remove from heat; stir in Equal Spoonful.
Serve sauce with chicken.
Makes 4 servings.
Nutrition information per serving :
228 Kcal, 35g protein, 8g fat, 1g carbohydrate
32Kcal, 1g protein, 0g fat, 8g carbohydrate