Today’s Figure Friendly Recipe, Herb-Roasted Chicken, comes from the June, 2004 issue of O, The Oprah Magazine. To go along with the chicken, the magazine suggested oven fries. If you’re limiting your intake of carbs, you could certainly substitute a fresh green salad or some steamed veggies. Enjoy!

All You’ll Need:

• 1 chicken (3 to 3 1/4 pounds)
• 1 bunch thyme
• 1 bunch sage
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

All You’ll Do:

Preheat oven to 425°F with a 10-inch cast-iron skillet inside. Remove giblets and neck. Rinse chicken with cold water; drain, then pat dry with paper towels. Butterfly by cutting along both sides of the backbone with kitchen scissors; discard backbone. Lay chicken out flat, skin side down. With the heel of your hand, firmly press breastbone to flatten chicken; turn skin side up.

Divide thyme and sage each into 4 equal portions. Loosen skin from chicken over breasts and thighs; insert thyme under skin over each breast and thigh.

Over medium-high flame, heat a 12-inch cast-iron skillet. Season chicken with salt and pepper. Place chicken skin side down in skillet with leg portion closest to the handle. Cook until skin is lightly browned, about 4 minutes. Turn chicken over; place sage on each breast and thigh. Remove 10-inch skillet from oven; place on top of chicken (bottom down) so handles match.

Pan-roast chicken 30 minutes. Remove top skillet. Cook chicken 10 more minutes. It is done when meat thermometer inserted in thickest part of thigh (without touching the bone) reads 175° to 180° and juices run clear when pierced with a sharp knife. Let chicken stand 10 minutes before carving.

Additional Reading:
• Healthy Grilled Chicken Parmigiana Recipe
• Healthy Chicken with Apples and Cider Sauce Recipe
• Healthy Chicken Piccata Recipe
• Balsamic Chicken and Vegetables Recipe
• Baked Chicken and Artichokes Recipe

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