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New Orleans, Louisiana, United States
This blog is dedicated to the low-carb menu challenge presented by Jimmy Moore. I'm living the Louisiana low carb lifestyle, where low-carb is the new way to go ! I live southwest of New Orleans, Louisiana....have three awesome kids. We are deep down in the heart of sweet Cajun Country, where we kick back and relax, go hunting, fishing, or make groceries! My doctor told me that my blood pressure numbers were getting too high, so I had to loose weight. She challenged me with ten pounds in three months. That was October 7, 2008. I lost 26 pounds !!! In February of 2011, I found that I had gained a few pounds more than I would have liked, weighing in at 170 pounds. I had to get back into the swing of living the low carb life again !! I am loving the 'low-carb' style and wish to contiue it . I exercise three times a week at the gym, and off the 'off' days, I learn to RELAX !! November 2011, finds me in different circumstances -- a new lifestyle, great community of friends and a challenge to keep that 45 pounds that I lost OFF. Feel free to read my blog, browse around, or just sit a spell!!

Monday, December 28, 2009

Garlic-Rosemary Roast Chicken

SELF MAGAZINE RECIPE OF THE WEEK Looks very delightful !





The skinny

241 calories per serving
9.3 g fat (2.6 g saturated)
1.2 g carbs
0.2 g fiber
36.1 g protein


Garlic-Rosemary Roast Chicken

The best part about this dish—aside from the mouthwatering taste and heart-healthy flavors (thanks, garlic!)—is that your oven does almost all of the work. Got 10 minutes to prepare a delicious dish that your guests will go wild over? We thought so!
Serves 8

Ingredients
Olive or vegetable oil cooking spray
8 cloves garlic, finely chopped
3 tablespoons fresh rosemary, finely chopped, plus sprigs for garnish
1 teaspoon salt
1 roasting chicken (6–7 lb)
Kitchen twine

1 lemon, sliced (optional)
Preparation
Heat oven to 400 degrees. Lightly coat a roasting pan and rack with cooking spray. Combine garlic, rosemary and salt in a bowl. Remove giblets and neck from chicken; trim off fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175 degrees, about 1 3/4 hours. Let stand 10 minutes before carving (remove skin). Garnish with rosemary sprigs and lemon slices, if desired, and serve.
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