📋Low Fat Roast Chicken Dinner
A healthy roast chicken dinner with no added fat to roast the chicken and still keeping it juicy. Served with black rice and yoghurt sauce.
Servings 4 people
Lay the chicken on a roasting rack inside a baking pan
Stuff the inside of the chicken with 1 tbsp coarse salt, crushed (not peeled) garlic cloves, sprig of rosemary, thyme and sage and the lemon cut in half
Pour on the top of the chicken coarse salt and Provencal herbs and massage. Make sure the entire chicken is covered
Pour inside the baking pan enough water cover the bottom with at least 1 inch - 2.5 cm height
Bake in a hot oven at 390 F - 200 C for 40 minutes, then turn and cook for another 10 minutes depending on the side of the chicken
The chicken will be ready at an internal temperature of 190 F - 88 C
The yogurt sauce
Peel and grate the cucumber
Squeeze the water out
Add the chopped parsley, mint and cumin
Squeeze 1 lemon juice
Add the yogurt
Season with salt and pepper
Serve the chicken drizzled with the yogurt sauce
I lay the chicken on a roasting rack and put it inside a deep baking pan. I cover the bottom of the pan with water at about 1 inch - 2.5 cm high. While cooking, the steam from the water will keep the chicken nice and moist.
Depending on how big is the chicken, you may need to cook it for 50 to 75 minutes at 390 F - 200 C.
The best way to always have a perfectly cooked chicken is to reach an internal temperature of 180 F - 88 C.
Calories: 660kcal | Carbohydrates: 47g | Protein: 47g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 146mg | Sodium: 5403mg | Potassium: 814mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1305IU | Vitamin C: 37.5mg | Calcium: 215mg | Iron: 7.6mg