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Low Carb Golden Roast Chicken with Lemon, Garlic, and Rosemary Recipe
Prep Time
15 minutes
Total Time
110 minutes
Yield
6
servings
Ingredients
- 1 roasting chicken (about 3 lbss)
- 1 tablespoon fresh rosemary (chopped)
- 3 garlic cloves (minced)
- 4 teaspoons extra-virgin olive oil
- 2 teaspoons lemon juice (fresh)
- 2 teaspoons orange zest
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
Nutrition Info Per Serving
Serving Size
6 ounce
Carbohydrates
1
g
Protein
28
g
Fat
16
g
Calories
258
This classic centerpiece is crisp on the outside and juicy on the inside, with bright notes of lemon and fragrant herbs. Garlic and rosemary bring bold flavor without adding carbs. It’s an easy roast that feels elegant enough for any holiday table.
Instructions
- Preheat oven to 400°F.
- Coat a roasting rack and a 13 x 9 roasting pan with cooking spray.
- Combine the rosemary, garlic, oil, lemon juice, orange and lemon zests, salt, and pepper in a small bowl.
- Remove and discard the giblets and neck from the chicken.
- Loosen the skin over the breast and legs by inserting your fingers between the skin and meat.
- Rub the rosemary mixture under the loosened skin and over the breast and legs.
- Tie the legs with kitchen twine and tuck the wing tips under the chicken.
- Set the chicken on the rack in the roasting pan, breast-side down.
- Roast the chicken for 35 minutes.
- Carefully turn the chicken breast-side up and roast for 48-50 minutes longer, or until the breast meat registers 180°F on a thermometer and the juices run clear.
- Transfer the chicken onto a cutting board and let rest for 10 minutes before cutting.
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