Ww 6 Points - Roasted Chicken With Coconut-Lime Glaze |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From WW Take Out Tonight Ingredients:
2 tablespoons minced onions |
1 tablespoon minced peeled fresh ginger |
1 tablespoon finely chopped fresh lemongrass or 1 teaspoon dried lemongrass |
1 (3 1/2 lb) roasting chickens |
1 cup light coconut milk |
2 tablespoons fresh lime juice |
1 tablespoon chicken broth |
1 tablespoon light brown sugar |
1 teaspoon reduced sodium soy sauce |
1/2 teaspoon thai fish sauce (nam pla) |
1/2 teaspoon sesame oil (dark) |
2 tablespoons chopped fresh basil |
Directions:
1. Preheat oven to 400*F.
2. Spray rack of roasting pan with nonstick spray and place in the pan.
3. Combine onion, ginger, and lemongrass in small bowl.
4. Gently loosen the skin from the breast and leg portions of the chicken, stuff the onion mixture evenly under the skin.
5. Pat chicken dry with paper towels.
6. Tuck wings back and tie legs together with kitchen twine.
7. Place chicken, breast side up, in roasting pan.
8. Roast until inner thigh registers 180*F, about 1 hr and 15 minute.
9. Remove from oven and let sit 10 minute.
10. Remove and discard skin.
11. To make the glaze, combine coconut milk, lime juice, broth, sugar, soy sauce, fish sauce, and sesame oil in small saucepan.
12. Bring to a boil.
13. Cook, stirrin, over med-high heat until reduced by half, about 10 minute.
14. Remove from heat and stir in basil.
15. Carve chicken, spoon glaze over top.
16. 6 POints for 1/6 of chicken with 1 generous tbsp of glaze.
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