One of our favourite Sunday dinners. Roast the chicken uncovered for the crispiest skin.
Roasted Chicken
If we are roasting the chicken by itself, we use a rack in the roasting pan. If adding potatoes and carrots, we skip the rack so the vegetables can cook in the chicken juices and some stock.
Ingredients
- 3 lb/1362 gr whole chicken 0 CHO
- 2 TBSP olive oil 0 CHO
- ½ tsp. Salt 0 CHO
- ¼ tsp. Pepper 0 CHO
- ½ orange or lemon (with rind) 0 CHO
- ½ cup (47 gr) white and light green leek, diced 6 CHO
- ½ cup (125 ml) chicken stock 0 CHO
- 3 Thyme sprigs 0 CHO
- Dry herbs (parsley and/or oregano) 0 CHO
TOTAL CHO 6 CHO
- ½ lb (227 gr) baby potatoes with skin 30 CHO
- *4 oz (113 gr) carrots 7.8 CHO
TOTAL CHO 37.8 CHO
- CHO WILL BE DEPENDENT ON SERVING SIZE
Instructions
- Pre heat oven to 400.
- Cut orange/lemon in quarters and place inside the chicken cavity along with thyme sprigs.
- Rub olive oil on the outside of chicken and generously salt and pepper.
- Dice leeks, white and light green parts only. (Save the dark green part of the leek for soup stock). Add leeks and potatoes to the roasting pan along with the chicken.
- Roast uncovered for 30 minutes. Add chicken stock at this time.
Continue to roast for about an hour until internal temperature is 165. Let rest 5 minutes before carving. Sprinkle dry herbs on the chicken to garnish and serve with au jus on the side.
- *If you like the carrots browned and softer add them along with the potatoes at the beginning or part way through, for more el dente.
