This recipe has been my most popular and most visited recipe to date. Our best friends in Dallas have taken us several times to a wonderful little Lebanese restaurant in Ft. Worth named Hedary’s. It has been family operated for years. Their tabouleh parsley salad and kebabs are to die for! so is their slow-roasted baked chicken dish! They used to serve their fresh-baked sheet bread all the way from behind the counter on long poles with a large wooden paddle at the end (for those tables positioned close enough to do it). Don’t know if they still do that or not, but is was fun. It’s simply a wonderful dining experience.
This Induction friendly recipe is my somewhat modified version of their ever-popular lemony baked chicken dish. The original dish has potato wedges, but as a low carber, I substitute either turnips or rutabaga wedges to keep the carbs low. I have not included them in the nutritional info below as I don’t always include them when making this dish. If you have family that are not on Atkins, I would definitely put some potato wedges in the pan for them. This dish is very close to the inspirational dish from Hedary’s. This meal is easy to put together and the oven does the work. Cooks itself really.
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, (half whole, half minced)
1/4 tsp. oregano
Juice of 1 lemon or lime
Dash salt and pepper
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. LOL 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. Now squeeze the lemon/lime over everything in the pan. Drizzle remaining olive oil over the pan contents as well. Lightly sprinkle some oregano over all (about 1/4 tsp). Bake 30 minutes at 500º. Baste with pan juices, lower heat and bake another 20 minutes at 350º or to internal temperature of the chicken is 170º on a meat thermometer. Baste with pan juices just before serving.
NUTRITIONAL INFO: (does NOT include potato/turnips, if you add them).
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