Best 3 Chicken Pieces Roasted With Herbs Low Carb Recipes

You don't have to give up your beloved chicken dish to stay on track with your low-carb diet. Roasted chicken is an easy and flavorful meal that can be enjoyed by anyone. This article will provide you with a comprehensive guide to cooking chicken pieces roasted with herbs. Learn how to select the right ingredients, marinate the chicken, and roast it to perfection. With just a few simple steps, you can create a delicious and healthy low-carb meal that everyone will love.

Let's cook with our recipes!

CHICKEN PIECES ROASTED WITH HERBS (LOW CARB)

Chicken Pieces Roasted With Herbs (Low Carb) image

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

Ingredients

2 tablespoons whole wheat flour
1 teaspoon oregano
1 teaspoon thyme
3/4 teaspoon dill
1/2 teaspoon rosemary, crumbled
1/2 teaspoon paprika
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
4 skinless chicken breasts or 4 chicken legs
1 tablespoon olive oil

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.

ROAST CHICKEN WITH HERBS

Roast Chicken with Herbs image

Ingredients placed in the cavity of the chicken flavor it from the inside out during roasting. Experiment with onion, other citrus fruit, and your favorite herbs.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h30m

Number Of Ingredients 8

Ingredients

2 whole chickens (3 1/2 to 4 pounds each), rinsed and patted dry inside and out, necks reserved (livers and giblets discarded)
Coarse salt and ground pepper
1 lemon, quartered
1 head garlic, halved horizontally, then vertically
1 bunch fresh thyme
1 bunch fresh rosemary
2 tablespoons butter, room temperature
Pan Sauce for Roast Chicken (optional)

Steps:

Preheat oven to 475 degrees. Season chicken cavities with salt and pepper. Dividing evenly, stuff with lemon, garlic, and sprigs of thyme and rosemary (reserve a few sprigs of each for garnish).
With a heavy knife, coarsely chop necks, and scatter in a large roasting pan. Place chickens, breast side up, on a rack set in pan. Using cotton kitchen twine, securely tie legs together; tuck wing tips underneath chickens.
Rub chickens with butter; season with salt. Roast, occasionally brushing chickens with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165, about 1 hour. Transfer chickens to a platter; cover loosely with aluminum foil, and let rest 10 to 15 minutes before carving. If desired, prepare Pan Sauce to serve with chickens.

EMILY'S HERB ROASTED CHICKEN AND VEGETABLES

Emily's Herb Roasted Chicken and Vegetables image

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

Ingredients

Reynolds Wrap® Heavy Duty Aluminum Foil
6 bone-in chicken pieces
2 tablespoons olive oil, divided
1 ½ teaspoons dried basil
1 teaspoon dried rosemary
1 teaspoon garlic salt
4 medium red-skin potatoes, quartered
1 (8 ounce) package peeled baby carrots
1 medium onion, cut in eighths

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:

Use fresh herbs: Fresh herbs provide the best flavor for this dish. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use only half the amount called for in the recipe.
Don't overcrowd the pan: When roasting the chicken pieces, be sure to leave enough space between them so that they can cook evenly. If you overcrowd the pan, the chicken will steam instead of roast and will not be as crispy.
Roast the chicken until it is cooked through: The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit. You can check the temperature by inserting a meat thermometer into the thickest part of the chicken.
Let the chicken rest before serving: After the chicken is roasted, let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

This recipe for Chicken Pieces Roasted with Herbs is a simple and delicious way to prepare chicken. The chicken is roasted with a variety of herbs, which gives it a flavorful and aromatic crust. The chicken is also roasted on a bed of vegetables, which helps to keep it moist and juicy. This dish is perfect for a weeknight meal or a special occasion.