As you have probably noticed by now, I love my spices, my extra virgin olive oil, and try to incorporate them into each one of my recipes. This roasted chicken recipe is perfect for both, it doesn’t have a lot of fat and is packed with protein. You will definitely enjoy this one!
What You Need
- 2 tablespoons extra virgin olive oil
- 2 teaspoons cumin
- Ground Pepper
- 1 tablespoon cider vinegar
- 1 tablespoon chili powder
- 1 tablespoon Cajun seasoning
- 2 cloves garlic, minced
- 1 chicken 4 – 5 ilbs, neck and giblets removed
- 1 sliced onion
- 1 lemon sliced into wedges
- 1 cup low-sodium chicken broth, plus more as needed
How To Make It
Preheat to 400°F. Mix together oil, vinegar, chili powder, garlic, Cajun seasoning, cumin, and pepper in a bowl. Rub chicken all over with spice mixture; place onion and lemon wedges in cavity. Tie legs with kitchen string. Add 1 cup broth to bottom of pan. Roast chicken, adding more broth to pan as needed (will increase sodium content, so be aware), until carrots are tender, chicken is golden brown, and an instant read thermometer inserted into center of a thigh reads 165°F, 1 1/4 to 1 1/2 hours. Let chicken sit for 10 minutes before serving. Squeeze half of lemon wedges into pan juices; discard wedges and onion. Remove fat from pan before serving.
This will take anywhere from an hour forty five minutes to two hours to complete.
This recipe yields six servings and contains around 270 calories per serving, 12 grams of fat, and a whopping 27 grams of protein. The power of the roasted chicken!