Roast Chicken with Gremolata
1 3 pound whole frying chicken
2 cups chopped flat leaf parsley
2 tablespoons grated lemon zest
4 large cloves garlic, minced
25 1 inch pieces of fresh rosemary plus extra sprigs for garnish
1/2 cup dry white wine or water
Preheat oven to 375F. Rinse chicken inside and out; pat dry with paper towels.
Using your fingers, carefully loosen the skin over chicken breast, being careful
not to puncture the skin.
In a small bowl, combine parsley, lemon zest and garlic.
Spread this mixture on the chicken between the skin and flesh of the breast.
Truss chicken but do not bend wings. Instead place a rosemary
sprig under each wing; tie wings to the body with kitchen string. Place chicken,
breast side up, on a rack in a shallow roasting pan. Pour wine into bottom of
Roast, uncovered, for 1 hour or until the meat near the thigh
bone is no longer pink when slashed. Remove from oven and let stand for 10
minutes before serving.
Per serving without skin: 169 calories (23% calories from fat), 29 g protein, 4
g total fat (1.1 g saturated fat), 2 g carbohydrate, 1 g dietary fiber, 93 mg
cholesterol, 114 mg sodium
Diabetic exchanges: 4 very lean protein