This is easily one of those staples for cooking low carb dinners to have in your recipe file.
- Raw, thawed chicken (large roaster size)
- 1 Tablespoon Onion powder
- Herb roasting Italian seasoning
- 1 stick butter
- 1/4 C. chopped Onions
- 1 stalk chopped celery
- Salt and pepper to taste (optional- I like to add a little garlic powder or substitute salt with garlic salt.)
Preheat oven to 350 degrees F
Place chicken in a roasting pan, and season inside and out with generously with salt and pepper. Sprinkle inside and out with onion powder. Cube butter into small pieces and add to cavity with chopped celery and onion.
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F to insure doneness.
This is an easier recipe to use at the beginning of the week to help with your weekly low carb / flat belly menu planning. The roasted chicken can be carved to serve with dinner along with roasted veggies, or the leftovers can be used in a chicken salad with romaine tomorrow. Roasted chicken is great with Zucchini Fries with Parmesan crust.
The broth can be used for soups and sauces, so make sure to reserve juices and refrigerate. I like to store away meat broth for soups and sauces in a glass mason jar with a twist on lid. To me, the taste of the broth is much cleaner stored in glass.
Even though the cook time may be a little long, the preparation ahead of time can speed up the process for preparing dinners made with leftovers later in the week.
This recipe can also be prepared in a slow cooker by adding about 1 cup of water, then add the prepped roaster. (Cooking times vary based on your slow cooker.)
Protein is essential to a proper diet, and preparing easy and delicious meals doesn’t have to be the catalyst that makes your diet fail. Choose some recipes that are simple like this oven roasted chicken and you’ll amaze yourself how easy it will be to eat healthy.