i need a good healthy way to cook a whole chicken?

Question

growing up my dad's idea of cooking a chicken was competly coat a whole chicken with 3-4 tablespoons of butter then add salt and bake till cooked. What is a tasty but HEALTHY way to cook a whole chicken in the oven?

Answer 1

stuff the chicken with lemon, garlic, onion, bell pepper, celery, apple, rosemary, italian parsley, and a no salt seasoning like Mrs. Dash.

Rub the chicken with the no salt seasoning and a little olive oil. Stuff some rosemary and parsley under the skin of the breast. Put the chicken on a roast rack to keep it out of the fat that drips to the bottom of the pan. Cover breast and leg tips with foil so they don't dry out and cook too fast. Bake in the oven for 1-1 1/2 hours depending on the size of the chicken or until the juices from leg and thigh run clear. Remove foil during last 15 minutes of cooking so it will brown and crisp evenly.

OR

Remove all fat and skin from chicken and cut into parts. Cover the bottom of foil lined baking dish or roasting pan with same stuffing as above. Rub chicken parts with seasoning and olive oil. Pour about 1/2 c water in pan and put chicken on top of veggie, fruit, herb medley. Cover with foil or lid and bake for about 45 min - 1 hr depending on size of chicken.

Answer 2

I usually rub my chicken with mustard, salt, pepper, and some dried herbs like oregano. Stuff a onion cut in half (and peeled) in side of it and cook in the oven till done. I love the taste of mustard. Instead of salt you could also combine the mustard with soysauce (low sodium kind).

Answer 3

good healthy cook chicken

Answer 4

Beer-Can Chicken:

If you need more time to set up your serving table, keep the chicken warm in the oven at about 200° while you finish up.

3 (2- to 3-pound) whole chickens
4 (12-ounce) cans beer, divided
1 (8-ounce) bottle Italian dressing
1/4 to 1/3 cup fajita seasoning

Place each chicken in a large zip-top plastic bag.

Combine 1 can beer, Italian dressing, and fajita seasoning; pour evenly over chickens. Seal bags, and chill 8 hours, turning occasionally.

Remove chicken from marinade, discarding marinade.

Open remaining 3 cans beer. Place each chicken upright onto a beer can, fitting into cavity. Pull legs forward to form a tripod, allowing chickens to stand upright.

Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, only light one side.) Place food grate on grill. Place chickens upright on unlit side of grill. Grill, covered with grill lid, 1 hour and 20 minutes or until golden and a meat thermometer registers 170°. Let stand 10 minutes or until thermometer reaches 180°. Carefully remove cans, and cut chickens into quarters.

Marinated Flank Steak: Omit 3 cans beer. Substitute 3 (2-pound) flank steaks for chicken, and marinate as directed. Remove steak from marinade, discarding marinade. Place steak on lit side of grill. Grill, covered with lid, over medium-high heat (350° to 400°) about 20 minutes or to desired degree of doneness. Let stand 10 minutes before slicing.

Yield: Makes 12 servings