chicken..........baby

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Weight Watchers Perfect Roast Chicken

Points: 4 oz. breast 5 points plus, drumstick 3 points plus, wing 4 points plus, thigh 5 points plus
Servings: 8 servings
Serving Size: varies
Nutritional Info: varies

Ingredients

• 1 5-6 lb. roasting chicken
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 1 tbsp. butter, melted
• 1 large yellow onion, thickly sliced
• 4 carrots cut into 2-inch chunks
• 1 bulb of fennel, tops removed, and cut into wedges
• 1/2-1 lb. celeriac, cubed

Instructions

1. Preheat the oven to 425.
2. Wash the chicken and pat it dry completely. Season the inside of the chicken with salt and pepper. Stuff with the lemon, 3/4 of the thyme bunch, and the garlic.
3. Brush the outside of the chicken with the melted butter. Season with salt and pepper.
4. Add the onion, carrots, fennel, and potatoes to the bottom of a roasting pan coated with cooking spray. Season with salt and pepper. Sprinkle the remaining thyme over the veggies.
5. Place the chicken on top. Roast for 90 minutes or until the juice run clear. Let rest for 30 minutes, tented with foil, before serving.http://www.slenderkitchen
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   Weight Watchers Slow Cooker Buffalo 
   Chicken
   Points: 4 weight watchers points plus
   Servings: 6 servings
   Serving Size: 1/6 recipe, about 3/4 cup
   Nutritional Info: 154.4 calories, 3.5g of fat, 8.1g of carbohydrates, 1.6g of fiber, 33.9g of protein
   Ingredients
   • 2 lbs. boneless, skinless chicken
   • 2 whole carrots
   • 2 whole ribs celery
   • 1 small onion, quartered
   • 2 clove garlic
   • 1.5 cups chicken broth
   • Salt and pepper
   • 1/2-2/3 cup store bought buffalo sauce, like Frank’s
   • Optional: 2 tbsp. butter, add 1 point per serving
   Instructions
   1. Add the chicken breast, whole garlic, whole celery ribs, onion, whole garlic cloves, and chicken broth to the slow cooker. Season with salt and pepper.
   2. Cook on high for 4 hours. Dispose of all but 1/3 cup of cooking liquid and all of the vegetables. Shred the chicken using 2 forks.
   3. Add the buffalo sauce and butter if using. Let cook for 15 more minutes.