Healthy Eating: FANTASTIC Roast Chicken

I have been buying healthy cooking magazines and cookbooks like crazy since having Gastric Bypass. I have amassed quite a collection if I do say so myself!
Tonight I made a WONDERFUL roast chicken! Chicken is always great, because it is extremely low in calories, very filling and helps me meet my protein requirements.
This is the fist time I have ever roasted a chicken (or anything else for that matter) and I was worried about how it might turn out. I got the recipe from the March 2011 issue of Cooking Light Magazine. Page 104 had a recipe (and tips) for a classic roast chicken that I'm going to share with your guys here.
It only has 278 calories, O carbs, and 35 grams of protein. Its a winner in my book.
My husband -who eats almost anything, but is extremely picky about what he actually likes- really enjoyed this as well. He gave it a score of 9 out of 10, and has already requested that I make it again soon.
Here is the recipe:

CLASSIC ROAST CHICKEN

1 (4 pound) whole roasting chicken
2 teaspoons unsalted butter, softened
1 &1/2 teaspoons minced fresh thyme
1 teaspoon paprika
1 teaspoon ground coriander
2 teaspoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
3 shallots, peeled and halved
3 fresh thyme sprigs
1 lemon quartered



1. Preheat oven to 350

2. Discard giblets and neck from chicken. starting at neck cavity loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.

3. Combine butter and next 7 ingredients (through garlic) in a small bowl. Rub mixture under loosened skin, over flesh, rub over top of skin also. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack; place rack in roasting pan. Place shallots, thyme sprigs, and lemon in cavity of chicken.

4. Bake at 350 for 45 minutes. Increase oven temperature to 450 (do not remove chicken); bake at 450 for 15 minutes or until a thermometer inserted in meaty part of leg registers 165. Remove chicken from pan; let stand 10 minutes. Discard skin. Carve chicken. Yield 4 servings (serving size: 1 breast half or 1 leg piece).

 Let the chicken rest for about 10 minutes so that it can reabsorb the juices (if you cut it too soon, it will dry out).

ENJOY!!!

This is a must try for all of you chicken lovers, really, it is very good.
Now.... what's for dinner tomorrow? Hopefully this plateau will break and I wont be stuck with liquids!