Rosemary Chicken - Low Carb |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
This recipe came from my MIL, it is so simple and so delicious. Great for those low carbing. I often double the sauce ingredients, we pour it over the chicken & sides after its done. Ingredients:
1 lb chicken piece, bone-in skin on (i usually buy all breasts, but you can buy a whole cut up chicken) |
1/2 cup butter |
2 tablespoons garlic juice (find it in the spice section at the grocery) |
4 tablespoons lemon juice |
1 teaspoon tabasco sauce |
1 teaspoon worcestershire sauce |
2 tablespoons dried rosemary |
Directions:
1. Preheat oven to 375.
2. Mix all ingredients in a small sauce pan and heat on med-low until butter is melted, stir and set aside.
3. Place chicken skin side down in a baking dish (choose a baking dish that the chicken fits in snuggly).
4. Pour the sauce over the chicken.
5. Bake for 30 minutes.
6. Turn chicken over, baste& bake 30 more minutes or until top is crisp& chicken is cooked through.
7. Serve it with Rice& steamed veggies.
8. If low-carbing just skip the rice, pour the sauce over the veggies, so good.
9. I have made it with boneless skinless breasts, it's still good, we just prefer it this way (be sure and adjust the baking time).
10. I have never substituted real garlic for the garlic juice and personally wouldn't, but you can try.
11. BUT- If you have never tried garlic juice I highly recommend it, it is different than real garlic, it gives a wonderful flavor!
|
|