Recipe: Low fat Citrus Roast Chicken

Low Fat Citrus Roast Chicken

One small roasting chicken
1 lemon
1 orange
10 cloves garlic
salt & pepper
Paprika
1 cup each, chopped celery, carrot and onion
1 cups of chicken broth (low sodium)
1 TBS frozen concentrated orange juice
1 to 2 TBS cornstarch disolved in a little cold water

Remove the skin from the chicken (that's where all the fat is). Rub the chicken inside and out with salt, pepper and paprika. Cut the lemon and orange into eighths, with the peel on. mash the garlic cloves (no need to peel). Stuff the fruit and garlic inside the chicken.

Spray a roasting pan with Pam. Spread the vegetables out in the bottom of the pan. Place the chicken, breast side down, on the vegetables. Add 1 cup of chicken broth to the pan.

Preheat the oven to 350f. Roast the chicken for 1 hour, basting with chicken broth every 15 to 20 minutes. Test for doneness by moving a leg. If it moves easily, the chicken is done (do not overcook).

Remove from the pan and place on a warm platter. Cover with foil and let rest for 15 minutes before carving. Discard the fruit and garlic.

Strain the liquids from the bottom of the pan. Add the orange juice. Thicken with a little cornstarch to make a sauce. Serve the vegetables with the chicken.

Note: Roasting breast down makes for juicy breast meat.

That sounds great. Thanks.

I will definitely try this. Thanks!