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Roast chicken works for two nights' meals

The Baltimore Sun

"Twofers" are meals you cook once but eat twice, and a roast chicken makes a great twofer.

Over the weekend, put it in the oven and enjoy the great aroma in the house. Serve part of the chicken, then a day or two later, transform it into a new dish.

Temperature, not time, should be your guide for knowing when chicken is cooked through: Cooking times vary with the size of the bird and individual ovens.

Use leftovers in quesadillas with cheese and sauteed peppers, onion and mushrooms.


Makes 8 servings

6 cloves garlic

1 cup parsley

1 teaspoon grated lemon zest

1 (6 1/2 - to 7-pound) roasting chicken

Salt and pepper to taste

Preheat the oven to 400 degrees. Coat a roasting pan with cooking spray. Mince the garlic and parsley, either by hand or in the food processor. Combine with the lemon zest.

Without removing it, lift skin away from bird just enough to spread the parsley mixture all over the meat. (It may be necessary to make a small slit in the skin of each leg.) Sprinkle the exterior with salt and pepper to taste.

Roast bird for about 1 hour and 40 minutes, or until a meat thermometer inserted in thigh registers 175 degrees. Remove from oven and let stand at least 5 minutes before carving.

Per 4-ounce serving: 253 calories, 27 grams protein, 0 grams carbohydrate, 0 grams fiber, 15 grams fat, 4 grams saturated fat, 86 milligrams cholesterol, 83 milligrams sodium

Per 4-ounce skinless portion: 189 calories, 28 grams protein, 0 grams carbohydrate, 0 grams fiber, 8 grams fat, 2 grams saturated fat, 85 milligrams cholesterol, 85 milligrams sodium

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