Citrus-Herb Roasted Chicken
Prepare chicken as directed, except in a food processor combine 1/2 cup fresh basil leaves; 1/4 cup EACH fresh Italian parsley leaves and coarsely chopped onion; 1 Tbsp. fresh mint leaves; 2 tsp. snipped fresh sage; 1 tsp. EACH salt and lemon zest; and 1/2 tsp. EACH cracked black pepper and orange zest. Cover and pulse until finely chopped. With processor running, slowly add 2 Tbsp.olive oil in a steady stream until nearly smooth. Loosen skin on chicken breast and legs and spread herb mixture under the skin on meat. Cover chicken tightly with plastic wrap and chill overnight. Spread chicken with butter mixture and sprinkle with salt and pepper (omit basil, sage, and thyme). Roast as directed.Nutrition analysis per serving: 772 calories, 58 g protein, 3 g carbohydrate, 57 g total fat (17 g sat. fat), 245 mg cholesterol, 1 g fiber, 1 g total sugar, 24% Vitamin A, 23% Vitamin C, 950 mg sodium, 6% calcium, 18% iron
Moroccan-Spiced Roasted Chicken
Prepare as directed, except in a food processor combine 1/4 cup EACH toasted slivered almonds, fresh Italian parsley leaves, and coarsely chopped onion; 2 Tbsp. packed brown sugar; 2 tsp. orange zest and 2 Tbsp. orange juice; 2 tsp. ground cumin; 1 1/2 tsp. ground turmeric; 1 tsp. EACH salt and ground coriander; 1/2 tsp. ground cinnamon; 1/4 tsp. ground cloves; and 1/8 tsp. cayenne pepper. Cover and process until nearly smooth. Loosen skin on chicken over breast and legs and spread spice mixture under the skin over meat. Cover chicken tightly with plastic wrap and chill overnight. Spread chicken with butter mixture and sprinkle with salt and pepper (omit basil, sage, and thyme). Roast as directed.Nutrition analysis per serving 784 calories, 60 g protein, 12 g carbohydrate, 54 g total fat (17 g sat. fat), 245 mg cholesterol, 2 g fiber, 8 g total sugar, 18% Vitamin A, 28% Vitamin C, 953 mg sodium, 9% calcium, 24% iron
Tomato-Basil Roasted Chicken
Prepare as directed, except in a food processor combine 1/2 cup EACH fresh basil leaves and chopped oil-packed dried tomatoes; 1/4 cup cut-up fresh chives; 1 Tbsp. balsamic vinegar; 2 tsp. dried oregano; 1 tsp. salt; and 1/2 tsp. black pepper. Cover and pulse until finely chopped. With processor running, slowly add 2 Tbsp. olive oil in a steady stream until nearly smooth. Loosen skin on chicken over breast and legs and spread herb mixture under the skin over meat. Cover chicken tightly with plastic wrap and chill overnight. Spread chicken with butter mixture and sprinkle with salt and pepper (omit basil, sage, and thyme). Roast as directed.Nutrition analysis per serving: 797 calories, 59 g protein, 6 g carbohydrate, 59 g total fat (18 g sat. fat), 245 mg cholesterol, 1 g fiber, 1 g total sugar, 22% Vitamin A, 35% Vitamin C, 984 mg sodium, 7% calcium, 20% iron
Spiced Apricot Roasted Chicken
Prepare as directed, except in a small bowl soak 1/2 cup snipped dried apricots in 2 Tbsp. orange juice 15 minutes. In a food processor combine apricot mixture; 1/4 cup chopped red onion; 2 Tbsp. softened butter; 1 Tbsp. lemon zest; 1 tsp. EACH salt and ground cinnamon; and 1/4 tsp. ground allspice. Cover and process until nearly smooth. Loosen skin on chicken over breast and legs and spread apricot mixture under the skin over meat. Cover chicken tightly with plastic wrap and chill overnight. Spread chicken with butter mixture and sprinkle with salt and pepper (omit basil, sage, and thyme). Roast as directed.Nutrition analysis per serving: 800 calories, 58 g protein, 13 g carbohydrate, 56 g total fat (20 g sat. fat), 260 mg cholesterol, 2 g fiber, 10 g total sugar, 26% Vitamin A, 19% Vitamin C, 993 mg sodium, 6% calcium, 17% iron
