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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Skinless Roast Chicken Italiano

Source: Chef Franklin Becker

A great recipe for entertaining.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	211.5

Total Carbs	2.1 g

Dietary Fiber	0.2 g

Sugars	0.3 g

Total Fat	6.9 g

Saturated Fat	1.4 g

Unsaturated Fat	1.3 g

Potassium	379.7 mg

Protein	32.4 g

Sodium	120.6 mg

Dietary Exchanges 6.9 Fat, 0.2 Vegetables, 0.0 Fruits, 3.2 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each whole roasting chicken, without skin 4.0
4 each medium garlic cloves 1.0
1 each medium shallots 1.0
1 oz fresh oregano 1.0
1 each parsley sprigs 1.0
1 each medium lemons 1.0
1 tbsp olive oil 1.0
1 pinch black pepper 1.0
1 pinch salt

Directions

Remove the skin from the chicken.
Stuff the chicken with the aromatics and rub the outside of the bird with the olive oil.
Tuck the legs of the chicken underneath and place on a roasting rack.
Season liberally with salt (optional) and pepper and roast in a 500 degree F oven for 15 minutes.
Turn the oven down to 350 degrees F and cook till the juices run away from the bird clear, approximately 30 minutes.
Let the bird rest and collect its juices.