Roasted Chicken

iVillage Member
Registered: 04-01-2002
Roasted Chicken
Thu, 01-17-2013 - 3:49pm

Roasted Chicken
Points+ with Skin: drumstick 2 pts, wing 3 pts, thigh 4 pts, 4 oz breast 5 pts

1 whole chicken
4 oz beer
1/4 cup white vinegar
1 lime, juice of
2 tsp cumin
2 tsp garlic powder
1 tsp dried oregano

Wash chicken and remove all fat. Place in a large bowl and season generously with beer, vinegar, lime juice, salt, garlic powder, cumin and oregano. Place in a large bag and marinate overnight.

Remove chicken from bag, cut chicken in half and place both halves on a large oven safe baking dish, skin side up. Discard marinade. Sprinkle chicken with paprika and a little more garlic powder and salt and bake at 425° for about 60 minutes, basting with the pan juices half way through. To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 160°F. The chicken needs to reach an internal temperature of 165°F, but after the chicken is taken out of the oven it should rise to 165°. Let the chicken rest for 5 minutes before carving.
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Suggested sauce :
Aji Verde Sauce
Servings: 4 Points: 1.5 pts

  • 2-3 jalapeños, seeded
  • 3 tbsp fresh cilantro
  • 2 tbsp olive oil
  • 1 clove garlic
  • 1 tbsp white vinegar
  • pinch cumin
  • salt and pepper
  • 2 tbsp fat free sour cream

Place all ingredients in a blender and puree until smooth. Serve over chicken, rice, beans or plantains.


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