Lemony, salty, and savory? Check. This chicken is going to make you think, “where have you been all my life?” Bonus: It’s low carb. And did we mention, it’s loaded with a buttery, citrusy flavor? Don’t save roast chicken for Sundays, you can have it any night of the week!
April 27 2015 recipe by Anne Aobadia, photo by Naomi Sherman, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Main course
Lemony, salty, and savory? Check. This chicken is going to make you think, “where have you been all my life?” Bonus: It’s low carb. And did we mention, it’s loaded with a buttery, citrusy flavor? Don’t save roast chicken for Sundays, you can have it any night of the week!
USMetric
4 servingservings
Ingredients
- 3 lbs 1.4 kg whole chicken
- salt and pepper
- 2 tsp 2 tsp barbecue seasoning dry rub
- 2 oz. 55 g butter sliced
- 1 1 lemon, cut into wedgeslemons, cut into wedges
- 2 (8 oz.) 2 (220 g) yellow onion cut into wedgesyellow onions cut into wedges
- ¼ cup 60 ml water
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Making low carb simple
Instructions
Instructions are for 4 servings. Please modify as needed.
Preheat the oven to 365°F (185°C).
Prepare the chicken by drying it thoroughly with paper towels. Season the entire chicken with salt and pepper, including the cavity. Don't skimp on the salt! Next, rub the outside of the chicken with the barbecue seasoning, and then place it in a baking dish.
Surround the chicken with the onion and lemon wedges, and then evenly place the butter slices on top of the chicken.
Place the baking dish on the lower oven rack, and bake for 50 minutes, or more depending on the size of the chicken. Baste the chicken with drippings frequently, and if necessary, add water.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
10 comments
1
Janknitz
April 27 2015
It always amazes me to see how European butter cuts like cheese and holds its shape because of the fat content. American butter does not do that!
OldCrock
April 27 2015
Yum. I always boil up the giblets to make stock for the gravy.
3
Roxy
April 28 2015
I do love a good roast chicken. I would shove the butter under the skin for even more chickeny buttery goodness!
4
Martina
April 29 2015
I love the recipes of Anne Aobadia and I am asking if her coock book was also published in English language or not? I would like to have it.
My second question is concerning the cake graph which is visible via phone cell but when I open the recipe on PC, the graph is not there. What is wrong???Reply: #6
5
Daci
April 29 2015
My next door neighbor gave me a dressed pheasant one day,and suggested I use vinegar on it. Well I did,along with sage,garlic,butter,salt,pepper and a dash of curry. It was wonderful!
So if you don't have lemon,try vinegar.6
Reply to comment #4 by Martina
Zepp
April 30 2015
I have a PC and I see it.
7
Ian
July 25 2015
A great recipe! We have this every Sunday night now.
You can put the butter between the skin and the meat.
The leftover bones make a good bone broth boiled up in water.8
Andrea
July 27 2020
This was quite possibly the best roasted chicken i have ever had....
Reply: #9
9
Reply to comment #8 by Andrea
Crystal Pullen Team Diet Doctor
July 27 2020
This was quite possibly the best roasted chicken i have ever had....
And so easy! This is also a great starter for any of our dishes the require rotisserie or shredded chicken--if you have leftovers :)
10
stephanie.shepherd
July 29 2020
Was yummy and easy to make. Chicken was nice and tender.
