Poulet rôti roast chicken (recipe)
| Poulet rôti roast chicken (recipe) | |
|---|---|
| Name | Poulet rôti (roast chicken) |
| Ingredients | Roasting chickens • Dried thyme • Rosemary • Garlic granules • Fresh garlic cloves • Pepper • Salt • Olive oil |
| Cooktime (in hours) | 1.833333333 |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 2 |
| Keto friendliness | Keto friendly |
| Calories | 641.6 |
| Fat | 46.5 |
| Protein | 50.6 |
| Carbohydrate | 2 |
| Fiber | 0.6 |
| Net carbohydrates | 1.4 |
| Sugar | 0.1 |
| Saturated fat | 13.3 |
| Cholesterol (mg) | 213.9 |
| Sodium | 636.7 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Poulet rôti roast chicken (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Poulet rôti roast chicken (recipe) image(external)
Recipe instructions
- Preheat oven to 425 degrees.
- Rinse and pat chicken dry.
- If your chicken has a neck and giblets, put them in a small pot, cover with water and a little onion (dry onion or powder work too) and carrots if you have them and a little the same herbs used in the chicken, bring to a boil and then simmer for about an hour, strain this and use for your gravy for extra flavor - you can also cook in canned low sodium chicken broth, for more flavor.
- Mix together all your herbs and spices, rub together with your fingers or if you have a mortar and pestle, grind them a few times to blend.
- Gently lift the skin from either side of the breast and using your finger push some of the herb mix under each side.
- Turn over the chicken and make a small slit behind each thigh and push some herb mix under the thigh skin (this step is optional, but it makes the thighs extra tasty).
- Place you chicken in a roasting pan that has been sprayed or lightly oiled, if roasting a single chicken, a cast iron frying pan is perfect for this.
- If using the olive, rub or drizzle over the chicken then, rub or sprinkle extra herb mix all over the outside of the chicken (do this even without the oil, a little extra salt and pepper in the cavity is also a good thing.
- You have 2 options, #1 - turn the chicken breast side down on a rack that has also been sprayed or oiled, half way through cooking turn breast up; #2 - cook the entire time breast up, the breast skin usually tears for me so I do #2, but #1 can make the breast meat a little moister.
- Roast for 1- 11/2 hours or until chicken register 180 degrees on your meat thermometer (if you use a larger chicken adjust time accordingly), be sure and poke a thick part of the chicken meat and don't get too near the bone. Length of time will vary with chicken size.
- Check chicken at an hour, herbs and spice on top are getting too dark loosely tent top with a piece of foil (spray first).
- When done, place chicken on platter and let rest for 5- 10 minutes while you make the gravy. Drain off excess fat and make your gravy.
- NOTE: Some people like to tie the legs together with kitchen twine, it does look nicer but I never bother.
- I've been know to roast chicken anywhere from 375-450 degrees, 400- 425 is my norm, I decide what to use based on my schedule of when I need to put it in the oven. Lower temp mean slightly longer cooking time
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Food tags
Chicken, Poultry, Meat, European, Very Low Carbs, High Protein, Beginner Cook,, Easy, Inexpensive
Poulet rôti roast chicken (recipe) details
Time:
Prep Time in Hours and Mins:2H
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Contributors: Prab R. Tumpati, MD
