Roast Chicken Recipe
Make the perfect roast chicken using this low carb recipe. Full of flavour and so versatile you can even use leftovers in a salad or a sandwich for lunch the next day.
- Recipe makes: 8 servings
- Prep time:
- Cook time: 1 hr 10 mins
- Calories: 212
- 1 Sm/1500g Chicken, Whole, Raw, Meat Only, Weighed with Bone & Skin, Average
- 115g Lemon, Fresh, Raw, Average
- 3g Garlic, Raw, Average
- 1 Tbsp/15ml Oil, Olive, Average
- 1 Tbsp/3.8g Tarragon, Fresh, Average
- 2g Pepper, Black, Freshly Ground, Average
Rinse the chicken, inside and out, and dry with kitchen paper.
Halve the garlic and rub over the chicken. Smear the chicken all over with olive oil. Grind over some black pepper. Wash the lemon, then juice it. Pour the juice over the chicken. Put the squeezed out lemon halves inside the chicken cavity, along with the tarragon and garlic.
Set the chicken, breast side down, in a roasting tin. Put into a hot oven for 20 minutes, then turn oven to moderate. Cook for a further 40 minutes, or until cooked through.
Let it sit for 10 minutes. Remove skin, then carve a palm-sized portion for each person.
Serve with a little juice from the pan drizzled over the top of the chicken.
Serve with lots of steamed rainbow veg, [and a little sweet potato, or Puy lentils]
With the leftovers, you could make the chicken and avocado salad.
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