Provençal herb and lemon roasted chicken (recipe)
| Provençal herb and lemon roasted chicken (recipe) | |
|---|---|
| Name | Provençal herb and lemon roasted chicken |
| Ingredients | Fresh thyme • Fresh thyme • Fresh rosemary • Rosemary sprig • Extra virgin olive oil • Roasting chickens • Garlic cloves • Water |
| Cooktime (in hours) | 1 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 1.25 |
| Keto friendliness | Keto friendly |
| Calories | 684.2 |
| Fat | 54.2 |
| Protein | 44.4 |
| Carbohydrate | 2.7 |
| Fiber | 0.4 |
| Net carbohydrates | 2.3 |
| Sugar | 0.3 |
| Saturated fat | 13.5 |
| Cholesterol (mg) | 187.2 |
| Sodium | 177.5 |
| 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
Provençal herb and lemon roasted chicken (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Provençal herb and lemon roasted chicken (recipe) details
Recipe instructions
- Preheat the oven to 450 8. In a small bowl, combine the chopped thyme, rosemary and lavender leaves with 2 tablespoons of the olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper.
- Carefully loosen the skin over the chicken breast and legs; don't tear the skin. Gently work the herb paste under the skin, spreading it all over the breast and legs.
- Season the cavity with salt and pepper and stuff with the reserved lemon halves, garlic cloves and herb sprigs.
- Set the chicken in a medium flameproof roasting pan and rub the skin with the remaining 2 tablespoons of olive oil.
- Drizzle with half of the lemon juice and season generously with salt and pepper.
- Roast the chicken for 20 minutes. Drizzle with the remaining lemon juice, then reduce the oven temperature to 350 8 and roast for about 40 minutes longer, or until the juices run clear when a thigh is pierced; baste once or twice during cooking.
- Cover the bird loosely with foil if it browns too quickly. Transfer the chicken to a cutting board and let rest for 15 minutes before carving.
- Spoon off the fat from the roasting pan and set the pan on 2 burners over moderately high heat.
-
Add the water and bring to a boil, scraping up any browned bits from the bottom of the pan. Boil the sauce until reduced to 3/4 cup, then strain and serve with the chicken.
Food tags
Chicken, Lemon, Poultry, Citrus, Fruit, Meat, European,
Provençal herb and lemon roasted chicken (recipe) details
Time:
Prep Time in Hours and Mins:1H15M
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Contributors: Prab R. Tumpati, MD
