Fabulous roast chicken feast
Ginger-Lemon Roast Chicken Per serving: Cal. 480 Pro. 34g Carb. 5g Fiber 2g Sug. 0g Chol. 128mg Sod. 480mg Total fat: 36g Sat. 8g Trans. 0g
ACTIVE TIME: 20 min. TOTAL TIME: 11⁄2 hrs. SERVES: 4
A ginger-sea salt rub infuses this chicken with flavor and slimming phytonutrients, setting the stage for a deliciously good-for-you meal
1 (2") piece fresh ginger, minced
3 Tbs. grapeseed oil, divided
1 (31⁄2 lb.) roaster chicken, patted dry 1 lemon, sliced into thin rounds
8 packed cups baby spinach
1⁄4 tsp. crushed red pepper flakes
1 Heat oven to 425°F. In bowl, mash ginger with 2 Tbs. oil and 2 tsp. sea salt. Gently loosen skin from chicken breasts; spread 1⁄2 ginger mixture underneath. Rub remaining mixture in cavity. Tuck lemon slices in cavity.
2 Place chicken on foil-lined rimmed baking sheet; rub with remaining oil. Roast 50 min. or until 165°F. Transfer chicken to platter; tent with foil. Let rest 10 min. Reserve pan with juices.
3 Sprinkle spinach over juices in pan. Place in oven. Bake 3 min. or until spinach is wilted, stirring once.
Season to taste with red pepper flakes and salt. Serve chicken over spinach.