This flavorful Herb Roasted Chicken is a true home run. It’s the perfect choice for a nice Sunday dinner with friends and family.
The onion in this recipe serves two purposes: It raises the chicken out of the juices while it cooks and it imparts a lovely flavor to the pan sauce. After cooking, the onion is discarded, rather than eaten, to keep the overall carb count low.
If you would like to omit the onion completely, you can replace the onion slices with ovenproof metal cookie cutters to lift the chicken while it cooks.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 456 Total Fat: 21g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 109mg Sodium: 288mg Carbohydrates: 38g Fiber: 1g Sugar: 35g Protein: 28g
Chicken Cooking Tip: Always cook chicken to temperature. Internal starting temperatures can vary widely which can affect the total cooking time. Use an instant-read thermometer inserted into the thickest part of the meat to make sure that your dish has reached at least 165 degrees.