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Keto Roast Chicken with Balsamic Vinegar
Keto Roast Chicken With Balsamic Vinegar
Ingredients
- 1 cut up broiler-fryer
- bay leaves.
- salt
- pepper.
- 3 to 4 tablespoons (45 to 60 ml) olive oil
- 3 to 4 tablespoons (42 to 56 g) butter
- 1/2 cup (60 ml) dry white wine
- 3 tablespoons (45 ml) balsamic vinegar
Method
- Preheat the oven to 350°F (180°C, or gas mark 4)
- Tuck a bay leaf or two under the skin of each piece of chicken
- Sprinkle each piece with salt and pepper and arrange them in a roasting pan
- Drizzle the chicken with olive oil and dot them with the same amount of butter
- Roast in the oven for 1 1/2 hours, turning each piece every 20 to 30 minutes
- This makes for gloriously crunchy, tasty skin
- When the chicken is done, put it on a platter and pour off the fat from the pan
- Put the pan over medium heat and pour in the wine and balsamic vinegar
- Stir this around, dissolving the tasty brown stuff stuck to the pan to make a sauce
- Boil this for just a minute or two, pour into a sauceboat or a pitcher, and serve with the chicken
- Discard the bay leaves before serving
Makes 4 servings
- Each with 2 grams of carbohydrates, a trace of fiber, and 44 grams of protein
Full List of Balsamic-Chicken Recipes
Full List of Chicken Recipes
Full List of Roast Recipes
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