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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 with Herbs and Spices

Source: Chef Franklin Becker

Easy-to-prepare roasted chicken with rosemary, paprika, and cayenne pepper flavorings.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	210.6

Total Carbs	2.5 g

Dietary Fiber	0.9 g

Sugars	0.6 g

Total Fat	7.0 g

Saturated Fat	1.3 g

Unsaturated Fat	1.5 g

Potassium	424.2 mg

Protein	32.6 g

Sodium	120.4 mg

Dietary Exchanges 7.0 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 2.0
2 each medium garlic cloves 1.0
1 each medium shallots 1.0
1 pinch fresh rosemary 1.0
1 oz parsley sprigs 1.0
1 tsp ground cayenne (red pepper) 1.0
1 tbsp paprika 1.0
1 each fresh lemons 1.0
1 tbsp safflower 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 safflower oil.
Tuck the legs of the chicken underneath and place on a roasting rack.
Season liberally with salt (optional) and pepper, cayenne, and paprika.
Roast in a 500 degree F oven for 15 minutes.
Turn the oven down to 350 degrees F and cook until the juices run away from the bird clear, approx 35 minutes.
Let the bird rest and collect its juices. The chicken will have a nice rust color and be packed with flavor.