My simple to make recipe yields the most incredibly delicious Low Carb Roasted Chicken. It’s crispy on the outside, moist and juicy on the inside and flavorful throughout. You’ll thank me for this one.
- Preheat your oven to 350°F.Place the racks so you’re roasting in the lower 3rd of your oven.
- Pat the outside and the inside of the chicken dry with paper towels. The is one of the keys to this recipe.
- Spray a little cooking spray or line a roasting pan with aluminum foil and place 3 slices of onion and 2 pieces of celery next to each other in the center of the pan. Place your chicken on this vegetable “rack”. (Your roasting pan should have about 2 inch sides and be longer and wider than your bird.)
- Melt about 1/2 the butter and brush it all over the outside of the chicken. Cut the rest of the butter into pats.
- Then sprinkle your sea salt, fresh ground pepper and onion powder all over the outside of the chicken and inside the cavity.
- Stuff the cavity with the rest of the onion, celery, pats of butter and most of the lemon.
- Squeeze the remaining lemon wedges over the outside of the chicken, then finish off with a sprinkling of paprika.
- Place the roasting pan with the chicken in the preheated oven.
- Let the chicken roast undisturbed for about 1 hour and 15 minutes or until an instant read thermometer inserted into the inner thigh (not touching the bone) reads about 165°F and the skin is a golden brown.
- Remove the chicken from the oven and cover it loosely with foil. For a moister chicken, let it rest for at least 10 minutes before slicing and serving.
Each serving has between 0-3 grams of carbs.
Please note that the nutrition data is a ballpark figure. Exact data depends on your specific ingredients, the amounts you actually use and how you prepare the recipe. Consequently, I recommend you enter your own calculations into myfitnesspal.com for personal results.