Roasted Chicken

You may not be able to eat the skin but the flavors of a roasted chicken in this way is really hard to pass up. It's cooked at a high temperature to seal in the juices then, finished off at a lower temperature to allow all the different seasoning and aromatics to completely pierce the flesh of the chicken. Remove the skin and you have a high protein and low fat, delicious dinner.

In a small bowl combine:
1 1/2 tbsp garlic powder
1 tbsp fresh ground pepper
1 1/2 tbsp season salt
1/2 tsp sugar
2 tbsp italian seasoning
1 tsp crushed red pepper
3 tbsp canola or olive oil

stir until well blended.

1 lemon,cut in half
2 stalks celery
1 whole garlic bulb, cut in half

Preheat oven to 410*
Place whole chicken in shallow baking dish, tie or tuck the wings back under the back. Smear some of the season mix in the cavity of the chicken and then, stuff with the lemon, celery and garlic. Rub the remaining season mix all over the chicken. Bake for 30 minutes, baste the bird by spooning the juices from the bottom of pan over the entire top of the chicken. Turn down the temperature of the oven to 375* and roast another 30 minutes. Baste the chicken again and cook for another 15-30 until chicken is done. It's about 15-18 minutes per pound of chicken.