World’s Best Low Carb Chicken Recipe
No Carb Chicken Recipe
World's Best No Carb Chicken Recipe
This is a great recipe for chicken that is delicious and has absolutely no carbs. My husband has been on a low carb diet for the past few years and it's been challenging to find recipes that offer a little variety while keeping the carbs down. This one has become a favorite at our house. It is delicious, easy to make and can be served with just about any side dish. It involves both stove top cooking and oven baking in the same pan, so be sure the pan you use is oven-safe. This chicken comes out really juicy and flavorful with a nice, crispy skin.
No-Carb Flattened Chicken
Ingredients:
1 whole chicken
1 teaspoon dried rosemary
1 teaspoon salt
2 Tablespoon coarsely chopped garlic
3 Tablespoons extra-virgin olive oil (we always use olevano olive oil)
Optional: a couple sprigs of fresh rosemary; 1/4 cup fresh-squeezed lemon juice
Split the chicken and remove the backbone.Mix the spices in with 1 tablespoon of the olive oil. Rub this mixture over the entire chicken, being sure to get some of it under the skin as well so the skin gets nice and crispy. Put in the refrigerator to marinate for up to 24 hours.
Preheat the oven to 450°F. Also, preheat a large ovenproof skillet over medium-high heat. Put the remaining olive oil in the pan and wait a minute for it to heat up. Put the oiled chicken in the pan, skin side down. You can add additional sprigs of rosemary and garlic if you choose.
Now you will need place another (slightly smaller) skillet or a flat pot cover on top of the chicken. Add some heavy weights to flatten the chicken and keep it pressed down. You can use heavy canned veggies or even bricks. You want to flatten the chicken as much as possible by applying a fair amount of weight evenly over its surface.
Cook this chicken on the stove over medium-high to high heat for about 10 minutes. Then transfer the whole pan, still weighted, to the oven. Roast for another 15 -25 minutes, depending on weight of the chicken (15 minutes for 3-4 lb chicken; 10 minutes more for each additional pound).
Remove the chicken from the oven and take off the weight; turn the chicken over so that it is skin side up and roast for another 10 minutes in the oven.
There are many options for serving: hot with a side dish of veggies or salad; cold and tossed into a fresh spinach salad; just use your imagination. My husband loves this chicken with some salsa and fresh broccoli on the side.
You can also vary the spices used depending on your taste. Other options are basil, tarragon, thyme, parsley. You may also sprinkle with some fresh squeezed lemon juice for flavor. You can really be creative and make this recipe your own.
Serves 4-6.
