One of our family’s very favorite winter meals is a roast chicken. Everyone in my house will eat it and it can be a great economical meal because you can use the leftover shredded chicken in so many ways.
Up until a few years ago, I had no idea how easy it was to roast a chicken. And it tastes so good. The roasted chickens in the store can be around $12 but if you get whole chickens on sale, this recipe can feed our family of 5 all for around 8 dollars with leftovers. A way better deal.
One of my absolute favorites is whole roasted lemon chicken.
Here’s how I make it:
*One 8 pound whole chicken
*2 whole lemons cut in halves
*4 sprigs of fresh rosemary
*1/2 cup chicken broth
*1 large onion cut into quarters
*1 whole head of garlic
*salt and pepper
Low Carb Lemon Roasted Chicken
- Pre-heat oven to 425 degrees Fahrenheit.
- Wash chicken and pat dry. Place it in a roasting pan.
- Cut onion and lemons and place inside the chicken cavity.
- Place rosemary and garlic around the chicken and salt and pepper the top of the chicken breast. Add chicken broth to the bottom of the pan and top with aluminum foil.
- Roast chicken for 20-25 minutes with the foil on. Then remove foil and roast for another 25 minutes or until a meat thermometer says 165 degrees.
- Let rest a few minutes before carving and eating.
And you are ready to serve. I usually add one more lemon so people can squeeze it on top and serve it with mashed potatoes and other roasted veggies. A simple weeknight meal that is delicious!