This recipe has been one of my most popular and most visited recipes to date. Our best friends in Dallas have taken us several times to a wonderful little Lebanese restaurant over in Ft. Worth named Hedary’s. Family-operated for many years, I can say their tabouleh salad and kebabs are to die for! So is their slow-roasted baked lemon chicken. For those tables positioned close enough to do so, they used to serve their fresh-baked pita bread all the way from behind the counter on long, paddled poles. Don’t know if they still do that, but is sure was fun to watch! Next time you’re in Ft. Worth, give Hedary’s a try! But in the meantime…………………..experience their delicious baked chicken at home!
This Induction friendly version of their ever-popular lemony chicken dish is slightly changed. The original dish has potato wedges, so I always substitute rutabaga or turnip wedges to keep the carbs reasonably low. I did not included the root vegetables in the nutritional info below as I don’t always include them, and vary the vegetables I use based on what I have on hand. So be sure to calculate the veggies you add (and consume) over and above what I consider to be the base recipe of onion, garlic and tomatoes. If you have family that are not on Atkins, I would definitely use a few wedges of potato for them, as they soak up those tasty pan juices like a sponge and are sooooooo tasty.
My rendition is very close to the inspirational dish from Hedary’s, though I must confess, not QUITE as good. This meal is easy to prepare and the oven basically does the work for you! Gives a whole new meaning to “Set it & forget it”. :)
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4 T. olive oil
1 cut up whole chicken or 8 pieces
4 oz. onion cut into wedges (separate layers)
2 Roma tomatoes cut into wedges
6-10 cloves garlic, (leave half of them whole, mince the rest)
½ tsp. oregano
Juice of 1 lemon
Dash salt and pepper
OPTIONAL: Carrots and wedges of rutabaga or turnips (for non-low-carbers, potato wedges)
DIRECTIONS: Preheat oven to 500º. Cut up chicken into separate pieces making 8 pieces in all. I never use the back as I simmer that for broth to freeze for other purposes or it becomes dinner for my dogs. :) Drizzle 1 T. of the olive oil on the bottom of a large baking pan. Place chicken in pan with no overlapping, skin side up. Place tomato wedges around and in between chicken pieces. Do the same with the onion pieces and add the garlic. If the root vegetables, cut them up and place them evenly around the chicken. Do the same with the onion pieces and add the whole and minced garlic. Now squeeze the lemon over everything in the pan. Drizzle remaining olive oil over the pan contents as well. Lightly sprinkle some oregano over all (about 1/4-½ tsp, I don’t measure it). Bake 30 minutes at 500º. Baste with pan juices, lower heat to 350º and bake another 20 minutes or to internal temperature of the chicken is 170º on a meat thermometer. Baste with pan juices just before serving. I like to place the juices in a gravy boat and have it on the table for basting the drier breast pieces. And if there is any juices leftover, I freeze them and add them to the bottom of the pan next time I make this recipe (which is often!). I like to serve this with a Tabouleh parsley salad.
NUTRITIONAL INFO: (does NOT include the optional potato, turnips or carrots).
Please note, these numbers are only approximate, because the actual counts will vary depending on which pieces of chicken and which roasted veggies you eat.
Serves 4, each 2-piece serving contains:
30.4 g fat
7.98 g carbs, 1.1 g fiber, 6.88 g NET CARBS
34.8 g protein
approx. 39 mg. sodium