If four people eat a mix of light and dark skinless meat, you'll have enough leftovers for two more meals. Bonus: Your oven does all but 10 minutes of the work.

Ingredients

　　Olive or vegetable oil cooking spray

　　3 tablespoons finely chopped fresh rosemary, plus sprigs for garnish

　　8 cloves garlic, finely chopped

　　1 teaspoon salt

　　1 roasting chicken (6-7 pounds)

　　Kitchen twine

　　1 lemon, sliced (optional)

　　Heat oven to 400°F. Lightly coat a roasting pan and rack with cooking spray. Combine rosemary, garlic and salt in a bowl. Remove giblets and neck from chicken and trim off all visible fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper to taste; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175°F, about 1 3/4 hours. Let stand 10 minutes before carving. Garnish with rosemary sprigs and lemon slices, if desired, and serve.

Nutrition Per Serving

　　8.5 g fat (2.3 g saturated)

　　1.2 g carbs

　　0.2 g fiber

　　33 g protein

　　#### Nutritional analysis provided by Self