This was so delicious. I am usually guilty of drowning poultry in gravy, but the flavouring with this roast made it unnecessary. I used lots of lemon and fresh rosemary, and rubbed it right underneath the skin. I stuffed the juiced lemon into the bird's cavity, as per directions, and it seemed to help cook the bird very moist. I will make this again, definitely.
Roastess with the Mostess (1/4 chicken)
222 calories
7.3 g fat
33 g protein
5 g carbohydrates
0.4 g fiber
417 mg sodium (which is easily cut if you do not season the bird with salt)
Spud Lite
222 calories
7.3 g fat
33 g protein
5 g carbohydrates
0.4 g fiber
417 mg sodium (which is easily cut if you do not season the bird with salt)
Spud Lite
I went into this recipe expecting not to like it. I'm really not much of a potato fan. Give me pasta, bread, rice any day. Potatoes I can leave. Anyways, the whole point of me cooking through this book is to try new things, and I had some fresh herbs I needed to use up so this recipe seemed fitting. I am so glad I picked this! Wow it is amazing. There is a balsamic vinaigrette used along with the herbs to flavour it. I think the balsamic took away from the starchy taste of potatoes, and I felt absolutely no need to salt them. Glad I went out on a limb, because I will make this again, without a doubt.
Spud Lite (1/8 of recipe - about 1/4 lb)
148 calories
3.5 g of fat
3 g protein
27 g carbohydrates
2.8 g fiber
81 mg sodium
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