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    You are in: Home / Recipes / 6 Points Plus - Roast Chicken With Mint Cilantro Pesto Recipe
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    6 Points Plus - Roast Chicken With Mint Cilantro Pesto

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    mariposa13's Note:

    From myrecipes.com Serving size (5 oz meat) - 250 cal, 10.6g fat, 35.6g protein, .6 carb, .2 fiber

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°.
    2. 2
      Remove and discard giblets and neck from chicken; trim excess fat.
    3. 3
      Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
    4. 4
      Combine mint leaves and the next 6 ingredients (through garlic) in a food processor, and process until finely ground.
    5. 5
      Rub herb mixture under loosened skin and over breasts and drumsticks.
    6. 6
      Tie ends of legs together with twine.
    7. 7
      Lift wing tips up and over back, and tuck under chicken.
    8. 8
      Place the chicken, breast side up, on a rack coated with cooking spray, and place rack in a roasting pan.
    9. 9
      Bake at 375° for 40 minutes.
    10. 10
      Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Remove chicken from pan; let stand 15 minutes.
    11. 11
      Remove skin from chicken; discard.
    12. 12
      Carve chicken, and serve immediately.

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    Nutritional Facts for 6 Points Plus - Roast Chicken With Mint Cilantro Pesto

    Serving Size: 1 (287 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 932.1
     
    Calories from Fat 617
    66%
    Total Fat 68.6 g
    105%
    Saturated Fat 19.4 g
    97%
    Cholesterol 310.7 mg
    103%
    Sodium 581.4 mg
    24%
    Total Carbohydrate 0.6 g
    0%
    Dietary Fiber 0.2 g
    0%
    Sugars 0.0 g
    0%
    Protein 73.1 g
    146%

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