Chicken Pieces Roasted With Herbs Low Carb Recipes

CHICKEN PIECES ROASTED WITH HERBS (LOW CARB)

Chicken Pieces Roasted With Herbs (Low Carb) image

I found this in a low carb cookbook from Prevention Magazine and we really liked it. I prepared breasts and legs with skin on for the kids, and took the skin off for my husband and I.

Provided by mums the word

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons whole wheat flour
1 teaspoon oregano
1 teaspoon thyme
3/4 teaspoon dill
1/2 teaspoon rosemary, crumbled
1/2 teaspoon paprika
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
4 skinless chicken breasts or 4 chicken legs
1 tablespoon olive oil

Steps:

Preheat oven to 425F, generously coat baking pan with cooking spray.
In a small bowl, mix together flour and all spices.
Using a basting brush, coat chicken pieces with olive oil and sprinkle both sides of meat with flour/spice mixture.
Press flour mixture onto the chicken pieces with your fingertips.
Roast 30-35 minutes turning the meat at least once part way through the cooking time.
Meat thermometer should read 180°F.

ROAST CHICKEN WITH HERBS

Roast Chicken with Herbs image

Ingredients placed in the cavity of the chicken flavor it from the inside out during roasting. Experiment with onion, other citrus fruit, and your favorite herbs.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h30m

Number Of Ingredients 8

Ingredients

2 whole chickens (3 1/2 to 4 pounds each), rinsed and patted dry inside and out, necks reserved (livers and giblets discarded)
Coarse salt and ground pepper
1 lemon, quartered
1 head garlic, halved horizontally, then vertically
1 bunch fresh thyme
1 bunch fresh rosemary
2 tablespoons butter, room temperature
Pan Sauce for Roast Chicken (optional)

Steps:

Preheat oven to 475 degrees. Season chicken cavities with salt and pepper. Dividing evenly, stuff with lemon, garlic, and sprigs of thyme and rosemary (reserve a few sprigs of each for garnish).
With a heavy knife, coarsely chop necks, and scatter in a large roasting pan. Place chickens, breast side up, on a rack set in pan. Using cotton kitchen twine, securely tie legs together; tuck wing tips underneath chickens.
Rub chickens with butter; season with salt. Roast, occasionally brushing chickens with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165, about 1 hour. Transfer chickens to a platter; cover loosely with aluminum foil, and let rest 10 to 15 minutes before carving. If desired, prepare Pan Sauce to serve with chickens.

EMILY'S HERB ROASTED CHICKEN AND VEGETABLES

Emily's Herb Roasted Chicken and Vegetables image

Chicken pieces are roasted with veggies and herbs in this easy clean-up method.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

Reynolds Wrap® Heavy Duty Aluminum Foil
6 bone-in chicken pieces
2 tablespoons olive oil, divided
1 ½ teaspoons dried basil
1 teaspoon dried rosemary
1 teaspoon garlic salt
4 medium red-skin potatoes, quartered
1 (8 ounce) package peeled baby carrots
1 medium onion, cut in eighths

Steps:

Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap® Heavy Duty Aluminum Foil.
Place chicken pieces in pan. Brush with 1 tablespoon olive oil.
Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture over the chicken.
Add remaining olive oil, potatoes, carrots and onion to bowl with the herb mixture; stir to coat. Arrange vegetables in an even layer around chicken.
Cover dish with sheet of foil; fold back one corner of cover for heat circulation.
Bake 45 to 50 minutes or until vegetables are done and meat thermometer reads 170 degrees F for white meat and 180 degrees F for dark meat. Carefully remove cover.

Nutrition Facts : Calories 511.3 calories, Carbohydrate 42.4 g, Cholesterol 96.2 mg, Fat 24.1 g, Fiber 5.9 g, Protein 31.6 g, SaturatedFat 5.8 g, Sodium 587.8 mg, Sugar 6 g

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