Whole Roast Chicken with Garlic and Rosemary (From Pantry to Plate)

Serving size is 1/6 of chicken. 5 WW points.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F. Coat a rack and shallow roasting pan with nonstick spray.

Step 2

Rinse the chicken inside and out; pat dry with paper towels. Combine the garlic, zest, lemon juice, rosemary, oil, salt, and crushed red pepper in a bowl. Loosen the skin over the breasts, legs, and thighs of the chicken with your fingers. Rub the mixture under the skin and in the cavity. Set the chicken on the rack in the roasting pan breast-side up. Tuck the wing tips under the body and truss the legs together with kitchen twine.

Step 3

Roast the chicken, basting occasionally with the pan juices, until an instant-read thermometer inserted into the thigh registers 180°F, about 1 hour 15 minutes. Transfer the chicken to a cutting board and let rest 10 minutes; remove the twine. Discard the skin and wings, then carve the chicken.