Herbed roast chicken (recipe)
| Herbed roast chicken (recipe) | |
|---|---|
| Name | Herbed roast chicken |
| Ingredients | Whole chickens • Table salt • Fresh thyme leave • Scallions • Garlic clove • Ground black pepper • Unsalted butter • Low sodium chicken broth • Unbleached all-purpose flour • Fresh lemon juice |
| Cooktime (in hours) | 1.333333333 |
| Preptime (in hours) | 1 |
| Totaltime (in hours) | 2.333333333 |
| Keto friendliness | Keto friendly |
| Calories | 1335.5 |
| Fat | 105.8 |
| Protein | 87.2 |
| Carbohydrate | 5.5 |
| Fiber | 1 |
| Net carbohydrates | 4.5 |
| Sugar | 0.9 |
| Saturated fat | 37.5 |
| Cholesterol (mg) | 417.5 |
| Sodium | 19259.2 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Herbed roast chicken (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Recipe instructions
- FOR THE CHICKEN:
- Butterfly chicken and flatten breastbone.Tuck wings behind back.Using sharp knife, lightly score skin of thighs and legs,making 2 shallow cuts on each part about 1/8 inch into meat and about 3/4 inch apart.
- Dissolve 1/2 cup salt in 2 quarts cold water in large container. Submerge chicken in brine,cover with plastic wrap, and refrigerate 1 hour.
- Meanwhile,adjust oven rack to middle position and heat oven to 450 degrees.
- Place tarragon, thyme, scallions, garlic, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper on cutting board; mince to fine paste.
- Transfer herb paste to medium bowl and add butter. Using fork or stiff rubber spatula, mix until combined.
- Transfer 2 tablespoons herb butter to small bowl and refrigerate; set aside remainder at room temperature.
- Remove chicken from brine and rinse under cold water; pat dry with paper towel.
- Using fingers, carefully seperate skin from each side of breast to form pocket. Place 1 tablespoon softend herb butter in each pocket (one tablespoon on each breast).Using spoon or fingers, spread butter over breast meat in pocket under the skin.
- Season skin with pepper.
- Heat oil in ovensafe 12-inch skillet over medium-high heat until just smoking.
- Place chicken skin-side down in skillet and reduce heat to medium.
- Cook until lightly browned, 8 to 10 minutes.
- Transfer skillet to oven and roast chicken 25 minutes.
- Using tong, flip chicken so skin-side is facing up. Using spoon or spatula, evenly coat chicken skin with remaining softened butter and return to oven.
- Roast chicken until skin is golden brown and instant-read thermometer inserted in thickest part of breast registers 160 degrees and 175 degrees in thickest part of thight, 15 to 20 minutes.
- Transfer chicken to carving board and let rest, uncovered, 20 minutes.
- FOR THE SAUCE:
- While chicken rests, pour pan juices into fat separator; allow liquid to settle 5 minutes.
- Pour juices into 2-cup measuring cup and add enough chicken broth to measure 1 1/2 cups.
- Add 2 teaspoons fat from fat separator to skillet and place over medium heat.
- When fat is shimmering, add flour and cook, stirring constantly, until golden, about 60 seconds.
- Add broth and bring to simmer, scraping pan bottom to loosen browned bits.
- Simmer rapidly until reduced to 1 cup, 5 to 7 minutes.
- Stir in any accumulated chicken juices from carving board; return to simmer and cook 30 seconds.
- Remove pan from heat, whisk in cold herb butter and lemon juice; season with salt and pepper.
- Carve chicken and serve, passing sauce separately.
Food tags
Chicken, Poultry, Meat,
- For further details on KetoMeter, read the Free Keto Diet E-book and explore the Keto Meter Guide.
- Keto friendly foods list with over 15000 foods in color coded tables!
Time:
Prep Time in Hours and Mins:2H20M
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Contributors: Prab R. Tumpati, MD
