Lunch: Roast Chicken Pieces
This classic is perfect for picky eaters -- everyone gets a choice of white or dark meat. If you remove the skin before eating, you'll save about 7 grams of fat per serving.
Ingredients
1 Chicken
1 tbsp. olive oil
1 tsp. salt
1/2 tsp. coarsely ground black pepper
Instructions
Preheat oven to 450 degrees F. In 17 inch by 11 1/2 inch roasting pan or 15 1/2 inch by 10 1/2 inch jelly-roll pan, toss chicken pieces with oil, salt, and pepper.
Roast chicken 35 to 40 minutes, until juices run clear when thickest parts of chicken pieces are pierced with tip of knife. Remove chicken to platter; cover and keep warm.
If you like, skim fat from drippings in pan, then add 1/4 cup hot water, stirring to loosen brown bits. Spoon drippings over chicken.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
