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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Low-Sodium Herb Roasted Chicken   
    Categories: Poultry, Vegetables, Herbs, Citrus   
         Yield: 7 servings   
       
         7 lb Oven roaster   
         2 tb Olive oil   
              Carrots; (opt)   
         2 ts Garlic powder   
         1 ts Black pepper   
     1 1/2 ts Ground thyme   
       3/4 ts Ground sage   
       3/4 ts Marjoram   
       3/4 ts Ground rosemary   
       1/4 ts Nutmeg   
     1 1/2 ts Thyme leaves   
     1 1/2 ts Rosemary leaves   
         1    Lemon   
       
     Remove neck and giblets from, then rinse and pat dry   
     chicken. Rub olive oil on inside and outside of chicken,   
     then place breast-side up in a shallow roasting pan, on   
     a rack or a "bed" of carrots, if desired. Mix all dry   
     ingredients together in a small bowl and rub on chicken   
     (inside and out). Slice lemon and squeeze juice onto   
     chicken (inside and out). Place lemon rinds inside   
     chicken and around legs and wings. Roast uncovered at   
     350AoF/175AoC until a thermometer inserted into the breast   
     meat registers 165AoF/74AoC. Depending on the size of the   
     bird, this will take between 90 minutes and 2 hours, 15   
     minutes.   
        
     Yield: 6 to 8 servings   
        
     RECIPE FROM: https://www.diabetesselfmanagement.com   
        
     Uncle Dirty Dave's Archives   
       
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