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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