Whole Roast Summer Chicken recipes

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Ingredients:

  • 3 1/2 lb. whole chicken
  • 10 garlic cloves
  • 1 onion – cut into 2″ pieces
  • 1 lemon – cut into quarters
  • 2 sprigs of fresh thyme
  • 3 parsley stems with leaves attached
  • 3 parsley stems with leaves attached
  • 1 sprig of fresh rosemary
  • salt
  • pepper
  • herbes de provence
  • 1 T. olive oil
  • 1/4 c. chicken stock.
  • 3 ears of corn, cut into thirds
  • 1 pint cherry tomatoes, preferably assorted
  • 3 T. melted maitre d butter or olive oil (see notes below)

Instructions:

  1. Preheat the oven to 425
  2. Prep the chicken by washing and removing any “guts” from the cavity. Dry the chicken.
  3. Season the cavity with a sprinkle of salt and pepper. Stuff the cavity with five garlic cloves, the fresh herbs, and 2 lemon quarters. Truss with twine (see post for link to video).
  4. Arrange the onions in a large roasting pan. Crush the remaining garlic cloves and add to the onions. Add the chicken over top, breast side up. Drizzle with a tablespoon of olive oil over both the vegetables and chicken, rubbing to coat the entire chicken.
  5. Sprinkle Herbs de Provence to season, making sure to season the back side of the chicken. Add the chicken stock.
  6. Roast for 30 minutes uncovered. Remove from the oven, toss in the tomatoes and cobb pieces. Baste the chicken with the melted butter then drizzle remaining butter over vegetables. If you want to add in more onions, add them too!
  7. Roast for another 30-35 minutes until the dark meat reaches 170-175 and the white reaches 165, or until juices run clear.
  8. IF your corn is not cooked all the way, remove chicken and continue to roast corn until finished.

Read More, SERVINGS: 8, Low-Carb, Sugar-Conscious,Peanut-Free,Tree-Nut-Free,Alcohol-Free, Sulfites,

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ALL VALUES ARE FOR 8 SERVINGS

TOTAL FAT FOR 8 SERVINGS: 264.58 g,

FAT PER SERVING



( Percent of the daily recommended value ): 407.05 %,

TOTAL SATURATED FAT: 72.76 g,

( Percent of the daily recommended value ): 363.82 %,

TOTAL TRANS FAT:1.54 g,

( Percent of the daily recommended value ): %,

TOTAL MONO-SATURATED FAT: 113.82 g,

( Percent of the daily recommended value ): %,

TOTAL POLYSATYRATED FAT: 55.60 g,
( Percent of the daily recommended value ): %,


TOTAL PROTEIN FOR 8 SERVINGS: 320.17 g,

PROTEIN PER SERVING



( Percent of the daily recommended value ): 640.34 %,


TOTAL CARBS FOR 8 SERVINGS: 155.95 g,

CARBS PER SERVING



( Percent of the daily recommended value ): 51.98 %,

TOTAL CALORIES FOR 8 SERVINGS: 4,245.22 cal,

CALORIES PER SERVING



( Percent of the daily recommended value ): 212.26 %,

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
***WE DO NOT RECOMMEND PORK – YOU MAY REPLACE IT WITH OTHER MEET OF YOUR CHOICE

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