Roast a succulent chicken without turning on the large oven.
1⁄2 small broiler/fryer chicken, about 11⁄2 to 2 pounds (no larger)
1 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1⁄2 teaspoon dry thyme*
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1 4-inch sprig fresh thyme*
1 clove garlic, peeled and cut in half
1 small onion (about 2 ounces), peeled and quartered
4 strips lemon zest (3 x ½ inches each)
Nutritional information per serving: Calories 576 (66% from fat) • carb.4g • pro. 44g • fat 42g • sat. fat 11g • chol.174mg • sod. 664mg • calc. 39mg • fiber 1g
2. Rinse chicken with cold water and pat dry. Place the broiling pan in the drip tray in the lower position; add ¼ cup water to the pan and lightly coat with cooking spray. Rub chicken skin with olive oil and lemon juice. Combine the thyme, salt and pepper. Rub half the mixture in the cavity of the chicken and half on the skin of the chicken.
3. Place the thyme sprig, garlic halves, onion quarters and lemon zest on the prepared pan. Arrange the seasoned chicken on top of the vegetables and herbs, place in toaster oven and roast for 20 minutes, then lower the temperature to 350ºF and continue to roast for another 20 to 25 minutes. (Internal temperature of the chicken should be 170ºF when tested in the breast, and 180ºF when tested in the dark meat; juices should run clear.)
4. Turn off oven and remove the chicken to a platter. Let stand 10 to 15 minutes before carving (cover loosely with foil if desired, but skin will lose its crispness). *You can use other herbs such as basil, marjoram, oregano, or rosemary.