Herb-Roasted Chicken With Tomato-Basil Sauce

Course : Chicken
Serves: 4
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2 1/2 medium broiler-fryer chicken -- up to 3-pound
2 tablespoons olive oil
2 teaspoons dried Italian seasoning -- crushed
2 teaspoons dried parsley flakes
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
1/4 cup chopped onion
1 clove garlic
1 tablespoon cornstarch
5 1/2 ounces tomato juice (3/4 cup) -- (5 1/2 to 6)
1 tablespoon red wine vinegar
2 tablespoons snipped fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 packages Equal sweetener

Preparation / Directions:

Rinse chicken and pat dry. Pull neck skin to back and twist wing tips under. Brush outside of chicken with 1 tablespoon of the olive oil. Combine Italian seasoning, parsley, and garlic and onion salts; sprinkle some seasoning mixture inside and onto outside of chicken. Tie legs together. Place chicken, breast side up, on a rack in a shallow roasting pan. Roast, uncovered, in a shallow roasting pan. Roast, uncovered, in a 375ø oven for 1-1/4 to1-1/2 hours. Cover and let stand 15 minutes before carving. Prepare sauce. Cook onion and garlic in remaining 1 tablespoon olive oil till onion is tender. Stir in cornstarch; add tomato juice, tomato, vinegar, basil, salt and pepper. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; stir in Equal®sweetener. Serve sauce with chicken. Serve over rice, if desired.


Nutritional Information:

1/2 cup long-grain white rice: Calories: 490, Protein: 34 g, Carbohydrates: 37 g, Fat: 22 g, Cholesterol: 98 mg, Sodium: 624 mg

1 Kitchen's say:
  (5 3/4 Stars!)
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