Roasted chicken for protein - nutrition reset

Here is my roasted chicken recipe. I hope you enjoy! I use it for several different applications throughout the week. I love having large quantities of prepared foods ready so that I am not tempted to snack or drive through somewhere!

Roasted chicken:

Preheat convection oven to 300° or conventional oven to 325° 

1 or 2 large roasting chickens

1/4 cup extra virgin olive oil or sesame oil

1/4 cup balsamic, rice wine, or other high-quality vinegar

(Optional: 1/2 cup white wine)

Thyme, smoked paprika, fresh garlic or garlic powder, or other savory spices on hand

In roasting pan, Place chicken breast side down. This may be unconventional, but provides the juiciest chicken breast! Rub chicken beneath the skin with herbs and spices. Whisk together oil, vinegar, and white wine. Brush or use basting tube to inject half of this marinade between the skin and the meat.

Roast for 45 minutes. Use basting brush or tube to baste chicken for the remaining time needed to bring internal temperature to 165°. Next remove, let cool, remove chicken from the bone. Or, carve  and enjoy for dinner!