Stove-top roast chicken with lemon sauce (recipe)
| Stove-top roast chicken with lemon sauce (recipe) | |
|---|---|
| Name | Stove-top "roast" chicken with lemon sauce |
| Ingredients | Whole chickens • Chicken parts • Table salt • Ground black pepper • Low sodium chicken broth • Shallot • Flour • Fresh lemon juice • Fresh parsley • Fresh chives • Unsalted butter • Salt • Ground black pepper |
| Cooktime (in hours) | 0.6 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 0.85 |
| Keto friendliness | Keto friendly |
| Calories | 356.9 |
| Fat | 27.1 |
| Protein | 25.8 |
| Carbohydrate | 1.1 |
| Fiber | 0.1 |
| Net carbohydrates | 1 |
| Sugar | 0.1 |
| Saturated fat | 7.9 |
| Cholesterol (mg) | 110.8 |
| Sodium | 109.4 |
| Servings | 8 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Stove-top roast chicken with lemon sauce (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Recipe instructions
- Trim chicken of excess fat, but leave skin intact. Cut chicken into 8 pieces. Pat the chicken dry and sprinkle with salt and pepper.
- Heat 2 tsp oil in a large skillet over medium-high heat. When shimmering and almost smoking, add chicken pieces, skin side down. Cook, undisturbed, 5-8 min or until golden brown.
- Flip chicken over. Reduce heat to medium-low. Add 3/4 c broth, cover tightly and simmer 10-16 min, until breasts register 155 8F and thighs register 170 8F on instant read thermometer inserted into thickest part. Remove chicken to a plate, skin side up.
- Drain liquid from skillet into Pyrex measuring cup. Wipe skillet clean with paper towel. Add 1 tsp oil to skillet and heat until oil is again shimmering. Return chicken to pan, skin-side down, and cook 4-7 min, until skin is deep golden brown, and breasts read 160 8F and thighs 175 8F Remove chicken to serving platter, skin-side up, and cover loosely with foil.
- Skim fat from reserved liquids and add enough broth to make 3/4 c total.
- Add 1 tsp oil to skillet (do not wipe clean this time) over low heat. Add shallot and cook, stirring often, until soft, 1 minute. Add flour and cook 30 seconds, stirring constantly. Increase heat to medium-high, add liquid, and bring up to a simmer, scraping the fond off the bottom of the pan with a wooden spatula or spoon. Keep at a rapid simmer 2-3 min, or until reduced to 1/2 cup. Add any juices accumulated in the serving platter.
-
Remove from heat and whisk in lemon juice, parsley, chives and butter. Adjust seasoning to taste, pour sauce around chicken, and serve.
Food tags
Chicken, Poultry, Meat, Very Low Carbs,
Stove-top roast chicken with lemon sauce (recipe) details
Time:
Prep Time in Hours and Mins:51M
"
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Contributors: Prab R. Tumpati, MD
