South American Lime-roasted Chicken
The recipe makes 4 servings
1 (about 4lb/1.8kg) whole chicken (or equivalent amount of chicken pieces)
3 Tbsp (40 ml) olive oil
5 garlic (g) cloves, minced
3 Tbsp (36 ml) tamari sauce
2 limes (88 ml), juiced
1/4 tsp cayenne pepper
2 tsp (4.5g) smoked paprika
1 tsp (2g) ground cumin
Salt and black pepper
Preheat the oven to 375°F (190°C). Place the chicken in a roasting pan.
Mix remaining ingredients in a small bowl.
Brush the lime and spice mixture all over the chicken, making sure to also get it under the skin and inside the cavity. If time permits, refrigerate for a few hours or overnight before proceeding.
Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when tested with a meat thermometer. Remove it from the oven and let it rest for about 10 minutes before carving.
Serve with lime wedges, your favorite sauces, and sides of choice (such as roasted or steamed veggies or cauliflower rice).
Nutritional breakdown per serving (recipe makes 4 servings)
10.6g Total Carbs
7.6g NET Carbs