Pair this roasted chicken with root vegetables and a bright apple-spinach salad.




  • Heat oven to 425°. In a small bowl, stir margarine, garlic, lemon zest, oregano, 1/4 tsp salt and 1/8 tsp pepper.

  • With fingers, gently make a pocket between skin and meat on breast, thighs and legs. Rub margarine mixture under skin. Season chicken all over with remaining salt and pepper.

  • Place chicken on a rack in a roasting pan. Roast 25 minutes, then reduce heat to 400° and roast 45 minutes or until temperature reaches 165° in thigh. Carve and serve with Roasted Carrots and Potatoes and Spinach Salad with Apples.

Nutrition Facts

551 calories; 42 g total fat; 775 mg sodium. 1 g carbohydrates; 42 g protein;