Low Carb Poultry Recipes
Low Carb, Lemon & Garlic Roast Chicken
This idea came from Jamie Oliver, its the best way to have roast chicken IMO, last nights dinner was cooked perfectly as the chicken breasts were very moist. You will find when you have lots of garlic on top it blackens but it tastes good, mine was black about half way through so I chucked it on a lower rack. Didn't taste burnt at all. A tip and no don't do this with the lemon you boil LOL, but if you use any more lemons like I do then before cutting them in half and squeezing, I roll the lemon on the bench under the palm of my hand, this helps break it up to make juicing easier. Another tip, I always cook up broccoli with my roasts and pour the roast juices over it when I serve it up. I use lemon with both my chicken and lamb roasts and the lemony juices really hit it off with the broccoli, especially the lamb one. Feel free to share any ideas or ask questions about this recipe in it's thread on our forum: Low Carb, Lemon & Garlic Roast Chicken.
Don't forget to check out our Low Carb Egg Recipes thread: Chicken and other Poultry Recipes
Low Carb, Lemon & Garlic Roast Chicken
1 chook over 2kg (4.5 lbs)
2-3 lemons (squeeze lemon juice over any veggies you roast)
Half a bulb of garlic, gloves separated and peeled
Bunch of fresh thyme
Olive oil
Butter
Salt
Method
1. Preheat oven to 190C
2. Boil up a lemon and some garlic cloves and if you want to spuds for the high carbers for about ten minutes then chuck the spuds in the roasting dish around the chicken.
3. Prick holes in the lemon whilst it is steaming hot and shove it up the chooks butt with some fresh thyme and half of the garlic cloves.
4. Rub the chicken with salt and olive oil and remaining garlic cloves, squeeze lemon juice over it and any lemon pulp that comes out of the lemon all over the breasts etc and chuck in the oven. [The time varies between ovens and the size of the chook so I will leave it up to your judgement. Jamie says 1.5 hours but I always need much longer]
5. Half way through I turn the roasting tray around, slice up some butter and put it over the top of the chicken and chuck back in the oven. YUM!
