Get yourself a 3-4 pound whole cleaned chicken and dressing it up with some fresh cut lemons , whole garlic cloves, and fresh herbs like thyme, sage, rosemary, oregano, and basil. Coat the inside and outside of the whole chicken with fresh squeezed lemon juice then stuff the cavity with the cut lemons fresh herbs on the stem and the garlic cloves.
We found this WW recipe on page 128 in the Weight Watchers 50th Anniversary Cookbook and it clocks in at 4 points for those counting their daily WW points intake, 161 calories, and 0g total carbs.
I could not find this recipe online, so I’ve created my version for your culinary education!
Ingredients
- 1 large sweet onion, peeled and sliced
- 1 (3-4 pound) roasting whole chicken
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 1 lemon, halved
- 3 thyme sprigs
- 3 sage sprigs
- 3 rosemary sprigs
- 3 oregano sprigs
- 3 basil sprigs
- 10 cloves garlic, peeled
Procedure
- Preheat the oven to 350-degrees F. Squeeze fresh lemon juice on the inside and outside of the chicken, then rub the inside and outside with the salt and pepper. Place the squeezed lemon halves along with the fresh herb sprigs and peeled garlic cloves into the cavity of the bird. Using kitchen string, truss the legs together at the ends to help keep the herbs, lemon, and garlic inside the cavity.
- Place the sliced onion on the bottom of a roasting pan, then place the stuffed chicken breast side up over the onions. Roast in the preheated oven for about 1 3/4 hours, or until juices run clear from the thigh or the internal temperatures reaches 165-degrees F. Remove from the oven and allow the chicken to rest for 10-minutes before slicing into 8 portions. WW suggests you remove the skin before eating, but for me that’s the icing on the cake. If you are a purist and want to cut some fat and calories, then discard the skin.
