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Gluten-Free Southwest Roasted Chicken

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By Betty Crocker Kitchens
Updated Jan 16, 2013
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An easy-to-assemble, melt-in-your-mouth kind of meal!

Gluten-Free Southwest Roasted Chicken

  • Prep Time 10 min
  • Total 1 hr 55 min
  • Servings 6
  • Ingredients 7
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Ingredients

  • 1 whole broiler-fryer chicken, 3 pounds
  • 1/4 cup butter or margarine, melted
  • 2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves, crumbled
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground red pepper (cayenne)
  • 2 garlic cloves, finely chopped

Instructions

  • Step 
    1
    Heat oven to 375°F.
  • Step 
    2
    Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
  • Step 
    3
    Roast uncovered 30 minutes. Mix remaining ingredients; brush generously over chicken. Roast uncovered about 1 hour longer, brushing 1 or 2 times with butter mixture, until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easier carving.

Nutrition

300 Calories
21 g Total Fat
27 g Protein
1 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
190
Total Fat
21 g
Saturated Fat
5 g
Cholesterol
85 mg
Sodium
170 mg
Potassium
240 mg
Total Carbohydrate
1 g
Dietary Fiber
0g
Protein
27 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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