Julia's roast chicken with lemon and herbs (recipe)
| Julia's roast chicken with lemon and herbs (recipe) | |
|---|---|
| Name | Julia's roast chicken with lemon and herbs |
| Ingredients | Chicken • Fresh sage leaves • Lemon • Unsalted butter • Onion |
| Cooktime (in hours) | 1.5 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 2 |
| Keto friendliness | Keto friendly |
| Calories | 311.5 |
| Fat | 22.9 |
| Protein | 21.7 |
| Carbohydrate | 4.5 |
| Fiber | 1 |
| Net carbohydrates | 3.5 |
| Sugar | 1.7 |
| Saturated fat | 8.6 |
| Cholesterol (mg) | 100.3 |
| Sodium | 81.7 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Julia's roast chicken with lemon and herbs (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- Special equipment:
- A roasting pan 2 inches deep; a V-shaped roasting rack; a pastry brush for basting; a board or platter for resting and carving; cotton kitchen twine.
- Preparing the chicken:
- Set the rack on the lower middle level and preheat the oven to 425 8F.
- Rinse the chicken thoroughly, inside and out, under hot water, then dry it with paper towels.
- Remove any lumps of fat from inside the cavity near the tail opening.
- To make carving easier, remove the wishbone.
- Lift the flap of neck skin and insert a thin, sharp knife into each end of the breast; then slice diagonally along both sides of the wishbone.
- Use your finger and thumb to loose the bone, pry it out at the top, and pull it down.
- If it breaks, carefully wiggle out the pieces.
- Trim the small bony protrusions, or \nubbins,\ from the wing tip joint.
- Then fold the wings up against the breast, where they will be held in place by the V-rack.
- Saltl and pepper the cavity and stuff it with the sage leaves and 3 or 4 thick slices of lemon; give the slices a squeeze as you put them inches
- Massage the butter over the entire chicken skin, including undersides, then salt generously.
- Tie the ends of the drumsticks together with twine.
- Arrange the chicken breast-up on the rack in the roasting pan and tuck the flap of neck skin underneath.
- Squeeze the juice of the remaining lemon pieces over the top.
- Roasting the chicken:
- Set the roasting pan in the oven.
- After 15 minutes, lower heat to 350 8F
- When the chicken is beginning to brown rapidly, baste with accumulated pan juices.
- Roast for an hour, adding the onions and carrots after 30 minutes and basting several times.
- Very carefully test for doneness, checking for easy movement in the leg joint and clear color in the juices.
- Return it to the oven if there is any sign of pinkness. (A small chicken will roast in about 1 1/4 hours, a larger one may take 1 1/2 hours or more.
- When done, remove the chicken from the rack and set it on a board to rest for 15 minutes before carving. This allows the juices to retreat back into the flesh.
- Final Steps:
- While the chicken is resting, make the deglazing sauce in the roasting pan
-
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Food tags
Chicken, Poultry, Meat,
Julia's roast chicken with lemon and herbs (recipe) details
Time:
Prep Time in Hours and Mins:2H
"
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Contributors: Prab R. Tumpati, MD
