Herb Roasted Chicken With Tomato Basil Sauce
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)