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Skinless Roast Chicken with Herbs and Spices
Source: Chef Franklin Becker

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

Prep Time: 10 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

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
1/2 Fat , 1/2 Vegetables , 3 1/2 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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1 each  whole roasting chicken, without skin
2 each  medium garlic cloves
1 each  medium shallots
1 pinch  fresh rosemary
1 oz  parsley sprigs
1 tsp  ground cayenne (red pepper)
1 tbsp  paprika
1 each  fresh lemons
1 tbsp  safflower oil
1 pinch  black pepper
1 pinch  salt
  1. Remove the skin from the chicken.
  2. Stuff the chicken with the aromatics and rub the outside of the bird with the safflower oil.
  3. Tuck the legs of the chicken underneath and place on a roasting rack.
  4. Season liberally with salt (optional) and pepper, cayenne, and paprika.
  5. Roast in a 500 degree F oven for 15 minutes.
  6. Turn the oven down to 350 degrees F and cook until the juices run away from the bird clear, approx 35 minutes.
  7. Let the bird rest and collect its juices. The chicken will have a nice rust color and be packed with flavor.

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