Slow-Roasted Organic Chicken With Parsley, Sage, Rosemary, and Thyme Recipe

Herbs pack a significant nutrient punch. Rosemary might help fight cancer, thyme can alleviate coughs, parsley has vitamin K to aid healing, and sage can soothe anxiety.

Recipe Is: Low Carbohydrate

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon paprika
  • 1 tablespoon sea salt
  • 1 teaspoon garlic powder
  • 1 3 1/2- to 4-lb. organic roasting chicken
  • 1/2 cup fresh parsley leaves
  • 1/2 cup fresh sage leaves
  • 1/2 cup fresh rosemary
  • 1/2 cup fresh thyme
  • 1 lemon, quartered
  • 4 cloves garlic
  • 2 shallots, chopped

Nutritional Information

  • Calories per serving 373
  • Fat per serving 28g
  • Saturated fat per serving 7g
  • Saturated fat per serving 7g
  • Cholesterol per serving 115mg
  • Fiber per serving 0g
  • Protein per serving 29g
  • Carbohydrate per serving 1g
  • Sodium per serving 883mg
  • Iron per serving 2mg
  • Calcium per serving 19mg
  • Calories per serving 373
  • Fat per serving 28g
  • Saturated fat per serving 7g
  • Saturated fat per serving 7g
  • Cholesterol per serving 115mg
  • Fiber per serving 0g
  • Protein per serving 29g
  • Carbohydrate per serving 1g
  • Sodium per serving 883mg
  • Iron per serving 2mg
  • Calcium per serving 19mg

How to Make It

Preheat oven to 450F. In a small bowl, mix together oil, paprika, salt and garlic powder until a paste forms; rub it liberally on inside and outside of chicken. Stuff cavity of chicken with parsley, sage, rosemary, thyme, lemon quarters, garlic and shallots. Truss chicken.

Set chicken on a rack inside a roasting pan and roast until juices run clear and internal temperature of chicken at its thickest part (the thigh) registers 165F, 50 to 60?minutes. Remove pan from oven and baste chicken with juices which have collected below of pan. Let rest for 15?minutes. Carve at the table, or cut into 8?pieces before serving.
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