Diabetes-Appropriate Diabetic Holiday & Event Recipes Diabetic Christmas Recipes Diabetic Christmas Main Dish Recipes Two Simple Herb-Roasted Chickens Be the first to rate & review! We've included a basic herb combination in this recipe for roasting two chickens at once, but season your chicken with whatever herbs you like. Though we like to roast two chickens at once, you can also easily halve all the ingredients and just roast one. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on April 22, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Sylvia Geiger, M.S., RD Reviewed by Dietitian Sylvia Geiger, M.S., RD As EatingWell’s former dietitian and nutrition advisor, Sylvia Geiger worked closely with the culinary and editorial team to ensure that our recipes are not only delicious, but also meet the nutrition parameters we have set for ourselves. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Cook Time: 20 mins Additional Time: 1 hr 40 mins Total Time: 2 hrs Servings: 12 Yield: 12 -16 servings (depending on size of chickens) Nutrition Profile: Low-Carb Diabetes-Appropriate Dairy-Free Low-Sodium Low Added Sugar Heart-Healthy Gluten-Free Low-Calorie Jump to Nutrition Facts Ingredients ¼ cup chopped fresh herbs, such as parsley, sage, rosemary and/or thyme 2 cloves garlic, minced 2 tablespoons extra-virgin olive oil 2 teaspoons kosher salt 1 teaspoon freshly ground pepper 2 4- to 5-pound whole chickens, giblets removed Directions Preheat oven to 375 degrees F. Lightly coat a large roasting pan with cooking spray. Mix herbs, garlic, oil, salt and pepper in a small bowl to form a paste. Rub the herb mixture all over the chickens, under the skin and over the breast and thigh meat. Tie the legs together with kitchen string. Place the chickens in the prepared pan, breast-side up, preferably not touching each other. Roast the chickens for 45 minutes. Rotate the pan 180 degrees and continue roasting until a thermometer inserted into the thickest part of the thigh, without touching the bone, registers 165 degrees F, 45 minutes to 1 hour more. (Be sure to check the temperature of each chicken. One might be done before the other.) Transfer to a clean cutting board; let rest for 10 minutes before removing the string and carving (see How To). Tips Equipment: Kitchen string How To Carve a Turkey or ChickenAfter the bird is roasted, let it rest for up to 30 minutes before carving. Then, follow these easy step-by-step instructions.1. Place the roasted bird on a cutting board. Hold it steady with a carving fork and cut through the skin between the leg and body using a large sharp carving knife.2. Cut through the hip joint, removing the entire leg from the body. Repeat with the other leg.3. Place a leg skin-side down and cut through the joint between the drumstick and thigh. Repeat with the other leg. (For turkey, slice the meat away from the bone of the thigh and slice the thigh meat thinly. Hold the drumstick and slice the meat off parallel to the bone.)4. To remove the breast meat, make a horizontal cut near the base.5. Then, hold near the breastbone with the carving fork. Use a boning knife to make a cut along one side of the breast down to the horizontal cut you made at the base of the body. Repeat with the second breast half on Rate It Print Nutrition Facts (per serving) 165 Calories 7g Fat 1g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Serving Size 3 oz. Calories 165 % Daily Value * Total Carbohydrate 1g 0% Dietary Fiber 0g 0% Total Sugars 0g Protein 23g 46% Total Fat 7g 9% Saturated Fat 2g 9% Cholesterol 69mg 23% Vitamin A 51IU 1% Vitamin C 1mg 1% Folate 6mcg 1% Sodium 206mg 9% Calcium 15mg 1% Iron 1mg 6% Magnesium 21mg 5% Potassium 201mg 4% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved