Lemon and garlic roast chicken (recipe)
| Lemon and garlic roast chicken (recipe) | |
|---|---|
| Name | Lemon and garlic roast chicken |
| Ingredients | Garlic cloves • Kosher salt • Lemon • Rosemary • Sweet paprika • Ground cumin • Hot paprika • Fresh ground pepper • Extra virgin olive oil • Chicken • Unsalted butter |
| Cooktime (in hours) | 1.75 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 2.083333333 |
| Keto friendliness | Keto friendly |
| Calories | 912.2 |
| Fat | 70.8 |
| Protein | 63.8 |
| Carbohydrate | 2.5 |
| Fiber | 0.8 |
| Net carbohydrates | 1.7 |
| Sugar | 0.5 |
| Saturated fat | 20.2 |
| Cholesterol (mg) | 270.4 |
| Sodium | 241 |
| 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
Lemon and garlic roast chicken (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Lemon and garlic roast chicken (recipe) image(external)
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- Preheat the oven to 350.
- On a work surface, mince the garlic with 1 teaspoon of kosher salt.
- Transfer the garlic to a small bowl and whisk in the lemon juice, rosemary, sweet paprika, cumin, and 1/2 teaspoon pepper, whisk in the olive oil.
- Using your fingers, gently loosen the skin from the chicken breasts, thighs and drumsticks; try not to tear the skin.
- Season the cavity of the chicken with salt and pepper and put the chicken in a roasting pan.
- Using a small spoon, pour all but 1 tablespoon of the seasoning mixture under the skin of the chicken, rubbing it into the breasts, thighs and drumsticks.
- Rub the butter under the skin of the breast meat.
- Rub the remaining 1 tablespoon of the seasoned oil all over the chicken and season it with salt.
- Put the reserved lemon halves in the cavity of the chicken and tie the legs together with twine.
- Roast the chicken for about 1 1/2 hours, or until the juices from the cavity run clear and the chicken is browned and crisp.
- Let the chicken rest in the roasting pan for 15 minutes.
- Tilt the chicken to drain the juices from the cavity into the pan; transfer the chicken to a carving board.
- Pour the pan juices into a bowl and skin the fat from the surface.
- Strain the juice into a small saucepan and keep warm over low heat.
- Carve the chicken and serve with the pan juices.
Food tags
Chicken, Poultry, Meat, Very Low Carbs, High Protein, Weeknight, Roast, Oven,
Lemon and garlic roast chicken (recipe) details
Time:
Prep Time in Hours and Mins:2H5M
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Contributors: Prab R. Tumpati, MD
