Ingredients

2-1/2 to 3 lb. broiler fryer chicken
2 Tbsp. olive oil
2 tsp. dried Italian seasoning, crushed
2 tsp. dried parsley flakes
1/4 tsp. garlic salt
1/4 tsp. onion salt
1/4 C. chopped onion
1 clove garlic, minced
1 Tbsp. cornstarch
5-1/2 to 6 oz. tomato juice (3/4 C.)
1 large tomato, peeled, seeded, chopped
1 Tbsp. red wine vinegar
2 Tbsp. snipped fresh basil
1/4 tsp. salt
1/8 tsp. pepper
2 packets Equal sweetener, or 3/4 tsp. Equal Measure

Cooking Instructions

Rinse chicken and pat dry. Pull neck skin to back and twist wing tips under. Brush outside of chicken with 1 Tbls. of the olive oil. Combine Italian seasoning, parsley, 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, at 375 degrees F. for 1-1/4 to 1-1/2 hours. Cover and let stand 15 minutes before carving. Prepare sauce. Cook onion and garlic in remaining 1 Tbls. olive oil until onion is tender. Stir in cornstarch. Add tomato juice, tomato, vinegar, basil, salt and pepper. Cook and stir until 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.
 
 
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