Keto Lemon-Rosemary Chicken with Marsala Sauce
2.5g
Net Carbs
53.6g
Protein
42.8g
Fat
0.4g
Fiber
618
Calories
Ingredients:
- 1 teaspoon Salt
- 3 1/2 tablespoons Rosemary
- 2 fruit (2-1/8" diameter) Lemon
- 1/2 tablespoon Light Olive Oil
- 112 ounces Whole Chicken
- 1/2 teaspoon Black Pepper
- 1/2 cup Chicken Broth, Bouillon or Consomme
- 1/2 cup Marsala Cooking Wine
Directions:
You will need a large chicken (about 5-7lbs) for this recipe.
- Heat oven to 450°F. Remove giblets from chicken cavity and place chicken and the giblets in a large roasting pan. Separate liver and save for another use. Rinse chickens, then pat dry. Insert 1 rosemary sprig between the meat and skin of each breast half. Season chicken with salt and pepper. Rub oil on skin. Put 1 rosemary sprig and half a lemon in the bird's cavity.
- Roast chicken 1 hour, until skin is crisp, juices run clear and an instant-read thermometer registers 175°F when inserted in the thickest part of the thigh. Transfer chicken to a cutting board to rest.
- Meanwhile, remove leaves from remaining rosemary sprig and coarsely chop. Grate rind from remaining lemon. Discard giblets. Pour off liquid from roasting pan into a measuring cup or gravy separator. Degrease liquid and reserve.
- Place roasting pan on two burners over high heat. Add broth to pan and scrape up browned bits from bottom. Cook about 1 minute, until broth is reduced by half. Add wine, chopped rosemary and grated lemon rind.
- Cook 30 seconds for flavors to blend. Add reserved pan juices and any accumulated juices from the resting chickens to rosemary-lemon mixture in roasting pan. Transfer to a gravy boat.
- Carve chicken and serve with sauce.
