This Chicken Roast Will Melt Away Your Holiday Pounds!
By Entertainment Gal | January 19, 2017 | Fitness
Hey Divas! Entertainment Gal has taken on a new healthy lifestyle, and she’s eager to share her discoveries with you. Check out her first installment – a healthy cooking recipe that sounds too delish!
I am a firm believer that healthy eating doesnΓÇÖt mean boring eating. IΓÇÖm continuously looking for different ways to cook the same things as a way to add variety. Like most healthy eaters, chicken is a huge staple, and it can get old if you donΓÇÖt put in a little effort. The recipe below is a basic recipe that can be altered to your particular taste. The chicken itself will be melt-in-your-mouth tender.
Chicken in a Parcel
Ingredients
ΓÇó 1 chicken (however many pounds you choose)
ΓÇó 4 black peppercorns
ΓÇó 4 sprigs of flat-leaf parsley
ΓÇó 12 pearl onions
ΓÇó 2 cloves (I used allspice because itΓÇÖs what I had on hand)
ΓÇó 2 tablespoons melted butter
ΓÇó Salt, preferably sea salt
Directions
1. Preheat oven to 400┬░F.
2. Sprinkle the chicken cavity with salt. Add peppercorns, two parsley sprigs and 2 pearl onions, each studded with a clove.
3. Close the opening (you can sew it or use toothpicks). Fold wings behind the back of the chicken.
4. Rub the skin with salt, brush with melted butter and place in the middle of a large sheet of aluminum foil.
5. Place the remaining peppercorns, parsley sprigs and pearl onions around the chicken and wrap the chicken completely in the foil.
6. Roast for 30 minutes. Lower the oven temperature to 350┬░F and roast another 30 minutes, until the chicken is tender and cooked through. Open package at the table and serve.
A couple of notes: if you donΓÇÖt have a meat thermometer, get one. They are invaluable. Case in point, because the skin doesnΓÇÖt get brown or crisp, you canΓÇÖt use it to judge when your chicken is done. I ended up having to cook my chicken an additional 30 minutes. I wouldnΓÇÖt have known to do that without a meat thermometer. IΓÇÖm not sure why I needed that extra time; it may have been because I used grill foil which is thicker than regular foil.
Happy cooking and better eating!
