Roasted Garlic Chicken Foil Wrapped6 Ww Points Recipes

ROASTED GARLIC

Steps:

• Preheat the oven to 400 degrees F.
• Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes.

GARLIC ROAST CHICKEN

Steps:

• As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
• When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
• Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
• When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

FOIL WRAPPED CHICKEN

Steps:

• Rinse the chicken and pat dry with paper towel.
• Cut 4 10-inch squares of heavy duty foil.
• Pour 1 Tbs oil on each sheet of foil; spread to cover foil.
• Place chicken on foil squares.
• Sprinkle with salt, pepper and garlic powder Combine onion, green pepper, parsley, and tomatoes; toss.
• Spoon vegetable mixture evenly over the chicken.
• Fold and seal foil.
• Place foil packs on cooking sheet and bake at 425F for 40 minutes. Serve chicken from foil packets.
• Be careful when opening packets; steam is trapped inside.

LEMON-GARLIC ROAST CHICKEN - WW

Steps:

• Preheat oven to 425°F.
• Combine lemon juice, 1 Tbsp oil, garlic, oregano, marjoram, 1/2 teaspoon of the salt and 1/8 teaspoon pepper in a gallon sized zip top baggie. Add the chicken and move it around the bag till it's all covered in the marinade. Marinate 20 minutes.
• Meanwhile, combine the rest of the oil, salt and pepper in a 13x9-inch pan. Add the potatoes and toss till covered. Cook 20 minutes in the oven. Push the potatoes to the edges of the pan.
• Reserving the marinade, put the chicken in the center of the pan. Add the water to the marinade and pour all of it on top of the potatoes and chicken.
• Roast about 40 minutes, or until cooked.

WW 6 POINTS - MEDITERRANEAN ROAST CHICKEN

Steps:

• Preheat oven to 400*F.
• Spray roasting rack with nonstick spray.
• Spray nonstick baking sheet with nonstick spray.
• Combine chopped thyme, oregano, oil, garlic, and salt in small bowl.
• Gently loosen skin from breast of chicken.
• Spread the herbs evenly under the skin.
• Place lemon inside cavity.
• Tuck wings begind chicken and tie legs together.
• Place chicken, breast side up, on rack.
• PLace potatoes and olives on baking sheet.
• Roast chicken until thigh registers 180*F, about 1 hr and 10 minute.
• During last 45 min, place potatoes and olives in oven.
• Stir occasionally, until potatoes are tender and browned.
• Let chicken stand 10 minute.
• Discard lemon and skin, then carve.
• Garnish with thyme sprigs.

WW SANTA FE-STYLE ROASTED CHICKEN SALAD(4 POINTS)

Steps:

• whisk together the lime juice, taco sauce, oil, jalapeno, cumin and salt in a serving bowl. add the remaing ingredients and gently toss to coat evenly.

ROASTED GARLIC & CHICKEN (FOIL WRAPPED)6 WW POINTS

Steps:

• Preheat oven to 350 degrees. Place a 2 1/2 foot long piece of foil in a 9"x13" baking pan. Coat top of foil with nonstick cooking spray.
• Lay chicken breasts in middle of foil. Sprinkle tops with pepper and seasoning salt to taste if desired. Add olive oil to small cup. Peel garlic cloves and dip in oil. Drop 3 garlic cloves evenly over each chicken breast.
• Lay onion slices over the chicken. Then spread carrots over the onion and potato slices over the carrots. Top with tomato slices.
• Sprinkle top with chervil. Drizzle remaining olive oil over the top, then drizzle with wine.
• Fold foil over to wrap chicken and vegetable mixture up well. Bake for 1 hour. Cut into center of chicken to make sure chicken is cooked throughout. To double this recipe, make two foil wrapped chicken and vegetable packages. They will both fit in the 9"x13" baking pan. They will still bake for 1 hour. To serve, make sure every portion has a chicken breast and a sampling of the various vegetables. Drizzle some of the juices over the top.
• Per serving: 321 calories, 31 g protein, 33 g carbohydrate, 6.5 g fat, 68 mg cholesterol, 4 g fiber, 110 mg sodium (seasoning salt is optional). Calories from fat: 19%.