This wonderful roast chicken dish is a satisying Italian dinner to make at home – omit or adjust the chilli amount for the kids. Swap potatoes for artichokes and a salad and you have a satisfying low-carb dinner.
Ingredients
- 1.6kg whole chicken, boned, butterflied (see Notes, or ask your butcher to do it)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice, plus 1 lemon, sliced
- 2 garlic cloves, thinly sliced
- 1 long red chilli, deseeded, thinly sliced
- 1 teaspoon MasterFoods® Oregano Leaves
- 1 tablespoon chopped fresh thyme, plus 4 sprigs
- 8 marinated artichoke hearts with stem (see Notes)
- 200ml dry white wine
Method
- Step 1Preheat oven to 220C.
- Step 2Place chicken, skin-side up, in an oiled roasting pan. Drizzle with oil and lemon juice, then scatter with lemon slices, garlic, chilli, oregano, chopped thyme and sprigs. Season well. Add artichokes to pan, then pour over the wine.
- Step 3Roast the chicken for 30-35 minutes until the skin is golden and the juices run clear when the thickest part is pierced (reduce oven to 200C if it’s browning too quickly).
- Step 4Transfer chicken to a board and cut into 8 pieces. Pour pan juices into a jug.
- Step 5Serve chicken with artichokes, drizzled with a spoonful of pan juices.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1798 kj
Energy
18g
Fat Total
4g
Saturated Fat
4g
Fibre
57g
Protein
188mg
Cholesterol
429.66mg
Sodium
2g
Carbs (sugar)
2g
Carbs (total)
Notes
How to bone and butterfly a chicken: Place breast-side down on a work bench. Using a small, sharp knife, cut the skin down the side of the backbone, from neck to tail. Cut meat away from the backbone and ribcage, working down 1 side of the chicken until you hit the leg and wing joints. You’ll need to cut out the wishbone at the neck end as well. Cut through the joints, leaving wing and leg bones in place, until you get to the plump breast meat. Now work down the other side. You’re nearly done. Free the breast meat from the breast bone, being careful not to cut into the skin when you remove the carcass. Feel around for any extra bones and cut them out.
Marinated artichoke hearts with stems are available from delis and Italian food shops.
- Author: Jill Dupleix
- Image credit: Ian Wallace
- Publication: Taste.com.au