This is a very easy, traditional French recipe that fits right into a low-carb diet. Don’t even flinch at the garlic – it roasts nicely and becomes sweet and tender. The juices and garlic from this roasted chicken mix well with any green vegetables you might like to have on the side. This is the kind of recipe that makes you grow to love a diet where you don’t have to peel the skin off the chicken and can cook with butter if you want :) You can make this with any kind of chicken – whole fryers cut into pieces, thighs, legs, breasts, or any combination you prefer.
6 pounds bone-in, skin-on chicken
2 T butter
2 T olive oil
salt and pepper to taste
40 cloves peeled garlic
1 1/4 C chicken broth
1 C dry white wine
Cut up chicken into large pieces if it isn’t already. Melt the butter and olive oil in a large, heavy skillet over medium-high heat and brown on all sides. Salt and pepper to taste. Remove chicken from pan to a plate.
Reduce heat to medium. Add garlic to pan and cook for 1 minute until browned. Arrange chicken on top of the garlic and add broth and wine. Cover and cook for 25 minutes.
Remove chicken from the pan and keep warm. Reduce the sauce over high heat to about 1 C, then serve sauce over chicken and veggies of your choice.
Tips for faster prep: Buy chicken already cut into pieces, and, if you can find it, cloves of garlic that are already peeled.
Nutrition: 4-oz serving: 31 gm protein, 7 gm carbs