Atkins Herb Roasted Chicken With Lemon Recipe

Ingredients for Atkins Herb Roasted Chicken With Lemon

• Whole Chicken
• 1 teaspoon salt
• Black Pepper
• Dried Thyme
• 6 lemon slices (about ½ cup)
• 4 tablespoons butter
• 1 cup low-sodium chicken broth

How to Make Atkins Herb Roasted Chicken With Lemon

1. Preheat oven to 350°F (175°C). Pat a 3-4 lb whole chicken dry with paper towels. Season generously inside and out with 1 teaspoon salt, ½ teaspoon black pepper, and 1 tablespoon dried thyme.
2. Gently loosen the skin from the chicken breast using your index finger. Place 4 slices of lemon (about ¼ cup) and 2 tablespoons of butter under the skin on each side of the breast.
3. Place the remaining 2 lemon slices (about ¼ cup) and 1 sprig of fresh rosemary inside the chicken cavity.
4. Transfer the chicken to a roasting pan.
5. Roast for 1 hour to 1 hour and 10 minutes, basting occasionally with pan juices.
6. Check the internal temperature of the thickest part of the thigh with an instant-read meat thermometer. It should register 170°F (77°C).
7. Once cooked, transfer the chicken to a cutting board and let it rest for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
8. While the chicken rests, pour off excess fat from the roasting pan.
9. Place the roasting pan over 2 burners on the stovetop. Add 1 cup of low-sodium chicken broth to the pan.
10. Bring the broth to a boil, scraping up any browned bits from the bottom of the pan.
11. Reduce heat and simmer for 2-3 minutes to create a delicious pan sauce.
12. Pour the pan sauce over the carved chicken before serving.