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Young chickens, weighing 2 1/2 lbs or less, can be broiled. They should be skinned and halved or quartered. Turn wing tips onto back side.
Set oven control at broil and/or 550F. Brush 1 tbsp. low calorie Italian salad dressing on each 1/2 lb. chicken. Place chicken, meat side down, on rack in broiler pan; place broiler pan so top of chicken is 7 to 9" from heat. (If it is not possible to place the broiler pan this far from heat, reduce oven temperature to 450F.)
Broil chicken 20 minutes. Season brown side with salt and pepper. Turn chicken; brush again with salad dressing. Broil 10 minutes longer or until chicken is brown and crisp and thickest pieces are tender.
(210 calories per 1/2 lb. serving)
Set oven control at broil and/or 550F. Brush 1 tbsp. low calorie Italian salad dressing on each 1/2 lb. chicken. Place chicken, meat side down, on rack in broiler pan; place broiler pan so top of chicken is 7 to 9" from heat. (If it is not possible to place the broiler pan this far from heat, reduce oven temperature to 450F.)
Broil chicken 20 minutes. Season brown side with salt and pepper. Turn chicken; brush again with salad dressing. Broil 10 minutes longer or until chicken is brown and crisp and thickest pieces are tender.
(210 calories per 1/2 lb. serving)
