Servings: 4 servings
Calories: 777kcal
Ingredients
- 1 whole chicken about 4 pounds (about 2 2/3 pounds edible meat and skin)
- 6 cloves garlic finely grated
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 2 teaspoons sweet paprika
- 2 teaspoons fine salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped parsley
- 2 tablespoons butter softened
- 1 small onion quartered
Instructions
- Mix the garlic, lime juice, olive oil, paprika, salt, pepper and parsley into a loose paste.
- Pat the chicken dry. Loosen the skin over the breast and thighs with your fingers and rub half of the paste underneath, directly on the meat. Rub the rest all over the outside and inside the cavity. Refrigerate uncovered for at least 2 hours or overnight.
- Heat the oven to 425°F (220°C). Put the onion in the cavity, tie the legs together and place the chicken breast side up in a roasting pan. Rub the softened butter over the skin.
- Roast for 60 to 75 minutes, basting with the pan juices twice, until the skin is deep golden and the thickest part of the thigh reaches 175°F (80°C).
- Rest for 10 minutes before carving. Spoon the pan juices over the pieces.
Notes
Leaving the chicken uncovered in the refrigerator dries the skin, which is the key to that crackling bakery-style finish. If the skin browns too quickly before the thighs are done, tent the breast loosely with foil. Weights in the nutrition calculation are for the edible part, not the bones.
Chef's Tip: Spatchcock the chicken by cutting out the backbone and pressing it flat. It cooks in about 45 minutes and every piece of skin gets crisp.
Keto Swap: The bakery rotisserie chicken in Brazil usually sits on a bed of farofa or comes with mayonnaise potato salad. Serve it with a cauliflower salad or a big green salad and a spoonful of the garlicky pan juices.
Success Tip: Roast two chickens at once. The second becomes shredded chicken for lettuce wraps, salads or fricassê later in the week.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 777kcal | Protein: 57g | Fat: 58g | Fiber: 1g
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