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1 tablespoon grated ginger root
1 tablespoon dried thyme
2 cloves garlic, minced
1 tablespoon olive oil
1 fresh chicken (about 3-1/2 pounds)
3 small Vidalia onions
6 Roma tomatoes
1 bulb garlic, cloves peeled
Preheat oven to 450°F. Grate the zest off the lime and mix with the ginger, thyme, and minced garlic. Mix with the olive oil.
Rinse the chicken and pat dry. Loosen the skin around the breast and legs with your fingers. Rub the herb mixture under the skin. Cut the lime in half and put into the chicken cavity.
Slice onions about 1/2-inch thick and place in the bottom of a baking dish. Center the chicken breast-side-up on the bed of onions.
Cut tomatoes in half lengthwise. Scoop out seeds and discard. Place skin-side-up around the chicken. Sprinkle peeled garlic cloves around the chicken. .
Roast the chicken for 45 minutes. Remove from oven and test the leg-thigh joint with an instant-read thermometer; it should read 165°F to 170°F. Let the chicken rest for 15 minutes to allow juices to settle into meat. Remove skin, carve, and serve with vegetables and skimmed pan juices.
Each serving contains about 292 calories, 35 g protein, 11 g fat, 98 mg cholesterol, 20 g carbohydrates, 3 g fiber, and 114 mg sodium.
To make this recipe gluten-free, use only spices or condiments that are gluten-free. Read food labels carefully and contact the company if you have any questions.
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