Correction:
1. Heat oven to 400 degrees F. Place onion slices in a single layer in a roasting pan. Sprinkle the inside cavity with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
--- In Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com, "Chef Gloria 1030" <chefgloria1030@...> wrote:
>
> Paprika Roast Chicken - 2g Carbs, 0g Fiber
>
> From: South Beach Diet
> Thick onion slices add sumptuous flavor to this chicken, while
> also keeping it from sticking to the bottom of your roasting pan.
> Prep Time: 10 min
> Cook Time: 2 hr
> Total Time: 2 hr 25 min
> Servings: 10
>
> 1 large onion, sliced into 1/2-inch-thick rounds
> 8 lb whole chicken
> 3/4 tsp salt
> 3/4 tsp peppercorns, black freshly ground
> 1 1/2 tsp paprika
> 4 tsp oil, olive, extra-virgin divided
>
> 1. Heat oven to 40 degrees F. Place onion slices in a single layer in
> a roasting pan. Sprinkle the inside cavity with 1/4 teaspoon of the
> salt and 1/4 teaspoon of the pepper.
>
> 2. Place chicken on top of onion slices, tuck the wings under, and tie
> the legs together. Combine remaining 1/2 teaspoon salt, 1/2 teaspoon
> pepper, and paprika in a small bowl. Slide your hand under skin of
> chicken breast to loosen skin. Rub chicken breast under skin with
> 1 teaspoon of the oil and most of paprika mixture. Press skin back
> down. Rub outside of skin with 2 teaspoons of the remaining oil. Dust
> lightly with remaining paprika mixture.
>
> 3. Roast chicken for 30 minutes. Baste with remaining 1 teaspoon oil,
> then reduce oven temperature to 350ºF. Continue to roast, basting every
> 30 minutes with accumulated pan juices, until a meat thermometer reads
> 165 degrees F when placed into the thickest part of the thigh, about
> 1 1/2 hours. Allow chicken to rest for 15 minutes before serving hot
> with onions, if desired. Remove skin before serving.
>
> Servings: 10
> Nutrition per Serving:
> 231 Calories, 7g Total Fat, 1.7g Saturated Fat, 309mg Sodium,
> 2g Carbs, 0g Dietary Fiber, 37g Protein
>
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