Recipe by Robert Lewis, www.happydiabetic.com
Savory herbs tucked beneath the skin and a fresh lemon stuffed into the cavity make this delicious roasted chicken tender and juicy. A basting of crisp and spicy white wine adds enticing aromas of fresh grapefruit, orange, pear, and melon.
Serve the slices of moist, skinless meat with a light low-fat gravy made from the pan drippings.
The recipe takes about twenty minutes to assemble and two hours to roast.
Robert's Herb-Roasted Chicken |
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1 whole roasting chicken (about five pounds) 2 large garlic cloves, peeled 2 teaspoons grated lemon zest 1 cup fresh parsley 1 cup white wine 1 cup fresh cilantro leaves 1 large lemon 1 teaspoon freshly ground black pepper 1 cup low-fat, reduced-sodium chicken broth 2 tablespoons cornstarch ¼ cup cold water |
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Robert Lewis, a professional chef since 1976, was diagnosed with type 2 diabetes in 1998. Since that time, he has devoted himself to creating five-star recipes that are both delicious and healthy for people with diabetes. Known as "Chef Robert Lewis, The Happy Diabetic," he brings encouragement and good eating to audiences around the country. |
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Diabetes Health is the essential resource for people living with diabetes- both newly diagnosed and experienced as well as the professionals who care for them. We provide balanced expert news and information on living healthfully with diabetes. Each issue includes cutting-edge editorial coverage of new products, research, treatment options, and meaningful lifestyle issues.