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For something a little different, try stuffing the cavity with chopped apples and some fresh sage leaves. Or lemon wedges with fresh thyme is very nice, too. Sit the chicken on some potatoes, carrots, onions and parsnips - the veggies will act as a roasting rack plus add a wonderful flavor to your chicken!

Don't wash the chicken or any other meat. All you are doing is making your sink unhygienic and everything else with it! As for something different how about top and tail a whole lemon and pierce it all over with a knife or fork. Make sure its an unwaxed lemon. Stuff it into the body cavity with four or five (or how many you fancy) garlic cloves. You don't need to peel them first because they're for flavour not eating. The juice from the lemon gives a beautiful flavour to the chicken and you're sort of steaming it as it roasts. I also lay rashers of bacon over the breast to stop it cooking too quickly before the rest of the chicken is cooked. That bit might not be diet friendly but a little bit won't hurt you especially if you use the Healthy Eating or Low Fat type of bacon. Give yourself a treat now and again even if you are on a diet.

roast it dry for a start and put a couple of lemons in the cavity or an orange and a lemon. Halve them first.

Also you could make a herb paste (basically pound lots of fresh herbs, garlic and some salt together till it is paste like. You can also add tomato puree if you like the flavour) and smooth it over the surface of the chicken.

Alternatively try beer can chicken...

1 (4-pound) whole chicken

2 tablespoons vegetable oil

2 tablespoons salt

1 teaspoon black pepper

3 tablespoons of your favorite dry spice rub

1 can beer

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Enjoy :)

Clean your chicken, and cover it generously with salt and refrigerate for at least 2 or 3 hours, take it out then rinse, sprinkle with salt and pepper, put in baking dish, chop some garlic and onions and put this on and around the chicken, put like a onion half and 2 cloves of garlic inside the chicken. When you cook it, heat oven to 350 degrees, put about 1/2 cup or more of orange juice in it and cover. Cook covered about 1 hour and 20 mins. Uncover and baste, cover with the foil loosely and baste often for the next 40 mins. Do not cook a chicken with fat. It is not necessary.

Chicken & Dumplings Recipes

INGREDIENTS:

2-1/2 to 3 lb. Chicken (whole)

4 C Water

2 C Chicken broth

1 Carrot, roughly chopped

1 Medium onion, cut into quarters

1 Stalk of celery, roughly chopped

1/2 t Salt

1 C Milk

1/4 t Freshly ground pepper

.

Dumplings:

2 C All-purpose flour

1/2 t Baking soda

1/2 t Salt

3 T Shortening

3/4 C Buttermilk

PREPARATION:

Place the chicken in a Dutch oven, and add the water, broth, carrot, onion, celery and salt. Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done. Remove chicken and allow it to cool enough to handle

Remove the carrot, onion and celery pieces from the broth and discard. Reserve the broth.

Bone the chicken, discarding all skin and bones, and cut meat into bite-size pieces. Set aside.

The Dumplings:

Combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times -- no more.

For drop dumplings, pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.

For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into 3" x 1" strips.

Bring the chicken broth to a boil, and stir in the milk and pepper. Correct seasonings, if desired.

Drop dumplings, one or two at a time, into the boiling broth and reduce heat to medium-low. Stir from time to time to make sure dumplings do not stick together. Cook dumplings 8 to 10 minutes. Add the boned chicken to the mixture and simmer until heated through. Remove from heat. Makes 4 to 6 servings.

Shared by Sandy H.

Notes: Dumpling dough is very similar to biscuit dough and, like biscuit dough, the less it is handled, the lighter and more tender the result.

i hope this helps

How about roasting a whole chicken and stuffing it. You can always stay away from the stuffing. Or, roast it in a non-stick dish with fresh carrots, onions, and potatos. You can make a pan gravy with water instead of milk.

Rub the chicken skin with any herbs you like to add more taste.

A great WW dessert is:

one package of one step angel food cake mix (make sure it is one step, or this wont work)

one 22 oz. can of crushed pineapple.

mix both together by hand in a large bowl. Place in a casserole dish 13x2 (sprayed with Pam) and bake 30 minutes in a 350 degree oven. Serve with non-fat whipped topping and fresh fruit. One serving (12 per recipe) is 3 points without the topping and fruit.

Good luck!

I always do mine in goose fat with the roast potato's round it, then put streaky bacon across the top of the chicken. The bacon comes out really crispy and gives the chicken an amazing after taste. And the potato's absorb all the juice. Lovely.

Chicken Piri Piri. Do all the other stuff just the same and roast the chicken as always, but buy the sauce from Sainsbury's, it's terrific, really authentic Portuguese taste. Add it to the chicken at the table, individually.

Well, if you still have time tonight, make a marinade of yogurt, herbs, spices and some lemon juice, cover the chicken, or the parts you will eat and put it in a plastic bag in the fridge overnight. Then roast as normal.

never wash the chicken as the blood helps with the flavour, stuff it with oranges and lemons this is always good and make sure u salt and pepper the skin so it drains the fat and goes crispy, try puting some sage leaves in the cavity too

godd luck

and dont over cook it