Skillet-Roasted Chicken - 1g Carbs, 0g Fiber
From: Cuisine at home Magazine
For the best browning on the skin, tuck the wing tips under the breast
and turn both legs inward, toward the center, so they look knock-kneed.
Total time: about 1 hour
Servings: 6
FOR THE CHICKEN, HEAT:
2 Tbsp unsalted butter
1 whole chicken, trimmed, backbone removed, seasoned with salt and
black pepper (3–4 lb)
Lemon slices
FOR THE OIL, WHISK:
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
2 Tbsp minced fresh chives
2 Tbsp minced fresh mint
1 Tbsp minced garlic
1/2 tsp each kosher salt and black pepper
Preheat oven to 425 degrees F with rack in lowest position.
For the chicken, heat a 10- to 12-inch cast-iron skillet or saute pan
over medium-high. Add butter to skillet; swirl to coat bottom.
Add chicken to skillet, skin side down, and cook until skin is brown,
3–5 minutes. Flip chicken, skin side up, and top with lemon slices.
Transfer skillet to oven.
Roast chicken until an instant-read thermometer inserted in the thickest
part of the thigh registers 170 degrees F, about 45 minutes. Remove
chicken from the oven; let rest 15 minutes. Transfer chicken to a
cutting board, reserving lemons, and slice chicken into six pieces.
For the oil, whisk together lemon juice, oil, chives, mint, garlic,
1/2 tsp salt, and 1/2 tsp pepper. Serve chicken with oil and reserved
lemon slices.
Servings: 6
Nutrition per Serving:
658 Calories, 49g Total Fat, 13g Sat Fat, 198mg Cholesterol, 346mg Sodium,
1g Carbs, 0g Fiber, 49g Protein
Tips:
So the chicken lays flat in the skillet, cut along both sides of the
backbone with scissors to remove it.
Top the seared chicken with lemons, then roast in the oven. The lemons
add flavor to the chicken as they caramelize.
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