Best 3 Chicken Pieces Roasted With Herbs Low Carb Recipes
Indulge in a culinary journey with our succulent chicken pieces roasted to perfection with an aromatic blend of herbs. This low-carb dish tantalizes the taste buds with its crispy golden skin and tender, juicy meat. Each bite is a symphony of flavors, enhanced by a medley of garlic, thyme, rosemary, and paprika. Whether you prefer drumsticks, thighs, or wings, this recipe offers a delightful option for every palate. Alongside the classic roasted chicken, discover delectable variations such as Chicken with Lemon and Herbs, a zesty twist that brightens up the dish with a burst of citrus. For a touch of smokiness, try the Paprika and Smoked Paprika Chicken, where the smoky paprika adds an irresistible depth of flavor. And for those who love a spicy kick, the Hot and Spicy Chicken is sure to satisfy with its fiery blend of spices. Each recipe provides step-by-step instructions, making it easy to recreate these culinary masterpieces in the comfort of your own kitchen. So, gather your ingredients, preheat your oven, and embark on a flavorful adventure with our roasted chicken extravaganza!
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN PIECES ROASTED WITH HERBS (LOW CARB)
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
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.
HERB-ROASTED CHICKEN WITH ROOT VEGETABLES
Steps:
- Preheat the oven to 375 degrees F. Place the chicken on a rimmed baking pan.
- In a small bowl, stir to combine the olive oil, chopped rosemary, thyme, sage, red pepper flakes, grated garlic, lemon zest, 1 tablespoon salt and 2 teaspoons black pepper. Rub the chicken all over with half of the herb oil, being sure to spread some under the skin of the breasts and thighs to season the flesh. Stuff the cavity with the rosemary, thyme and sage sprigs, the bay leaves, 1/2 lemon and garlic head halves.
- Place the rutabaga, carrots and turnips in a large bowl. Toss to coat with the remaining herb oil. Scatter the vegetables around the chicken and transfer to the oven. Roast until the vegetables are tender and the chicken is cooked through, with an instant-read thermometer inserted at the thickest point of the thigh reading 160 degrees F, about 1 hour 15 minutes. Let rest 10 minutes before carving. Serve with the vegetables.
Nutrition Facts : Calories 564, Fat 35 grams, SaturatedFat 8 grams, Cholesterol 178 milligrams, Sodium 881 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 51 grams, Sugar 5 grams
EMILY'S HERB ROASTED CHICKEN AND VEGETABLES
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
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
Tips for Roasting Chicken Pieces with Herbs:
- Choose the right herbs: Different herbs can impart different flavors to your chicken. Some popular choices include rosemary, thyme, sage, oregano, and garlic. You can also use a pre-made herb blend, such as Italian seasoning or poultry seasoning.
- Pat the chicken dry: This will help the herbs and spices adhere to the chicken and prevent them from burning.
- Don't overcrowd the pan: If you overcrowd the pan, the chicken will not cook evenly. Make sure there is enough space between the chicken pieces so that they can all get crispy skin.
- Roast the chicken at a high temperature: This will help to create a crispy skin and juicy interior.
- Let the chicken rest before serving: This will help the juices redistribute throughout the chicken, making it more tender and flavorful.
Conclusion:
Roasting chicken pieces with herbs is a simple and delicious way to enjoy this versatile protein. By following these tips, you can create a flavorful and satisfying dish that is perfect for any occasion. Whether you are serving it as a main course or using it in a salad or soup, roasted chicken is sure to be a hit. So next time you are looking for an easy and delicious meal, give this recipe a try!
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