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Roast Parsley Chicken -- Low-Carb
Written by: Karen Mayberry - Rated 5.00 out of 5, 1 people have rated it.



This is a very simple but flavorful recipe for a moist roasted whole chicken.

Serves 4

Whole chicken, 3-4 pounds
1 bunch fresh parsley
1 medium onion, quartered
3 ounces butter, melted
1/2 cup water
Salt and pepper to taste

Pre-heat oven to 425. Place the parsley, onion, half of the butter and seasonings in the cavity of the chicken. Brush the remaining butter onto the bird. Place in a baking pan and cook for seven minutes. Add the water to the pan and reduce the heat to 375.

Roast for 20 minutes a pound plus 20 minutes (for example: a 4 pound chicken would cook for 1:40). Allow to cool slightly before slicing. Serve warm.




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