Classic Roast Chicken - Low Carb Recipe

Ingredients :

1 Whole Chicken
2 Garlic Cloves - diced
1 Lemon
1/2 tsp Thyme
1/2 tsp Oregano
Several sprigs of Fresh Parsley
Half a stick of butter
1 Tblsp Salt

Directions :

Take out the butter from the refrigerator and let sit 30 minutes to soften.

Preheat oven to 450

Then make a compound by placing the butter in a bowl and adding the garlic, thyme, oregano, parsley, salt and pepper and a little zest of the lemon.  Mix well with the butter.

Season the inside (the cavity) of the chicken with salt and pepper.

Next, take some of the butter mixture and using your hands, rub the butter mixture under the skin of the chicken.  Then use the rest of the butter and rub on top and all over the chicken.  You can stuff the inside of the chicken with the lemon rind (if desired)

Place on a rack in a baking pan breast side down. If you don't have a baking rack, then just use some vegetables like celery, carrots, & onions and set the chicken on top of those. I wouldn't eat the carrots and onion during the first couple weeks of low carb as they might be too high in carbohydrates. Just use them to help flavor your sauce and the chicken.

Bake at 450 for 10 - 12 minutes.

Then being careful (cause it's hot and slippery), flip the chicken over (breast side up) and lower heat and bake at 300 for 75 minutes (or until internal temp is at least 160 or more) - the juices should run clear

Difficulty : Easy to Medium
Makes : 3 Servings
Carbs per serving : 0g of carbs

Notes:  There are lots of variations of this basic recipe.  You could render some celery, bacon, garlic and onion and stuff that in the cavity.  It is also recommended to use fresh herbs (if possible). 

Let sit for 10 - 15 minutes before serving to allow juices to redistribute. 

You could make a quick gravy with the pan juices, by adding chicken stock, a splash of red wine (no problem low carb wise) and a little butter, salt & pepper.




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