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
salt
paprika

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.

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.