This recipe is ridiculously simple and very tasty. A perfect inaugural roast chicken for a bachelor or bachelorette new to cooking. So easy and so well received that my non-cook boyfriend asked me to teach him to make it. This dish is great served with green beans and roast veggies.
1 t ghee (optional)
1 Tbs olive oil
2 large chicken pieces on the bone (chicken Maryland is what I use)
Roasting vegetab les – whatever you have on hand (onions, carrots, parsnips or and ear of corn chopped up into two inch sections all work well and fit into Slow Carb. If you’re aren’t Slow Carbing or have guests, it’s nice to add potatoes as well )
Everyday Seasoning Blend or other seasonings. See below.
Preheat oven to 220 C or 425 F.
If you plan on roasting veggies, peel and chop into small pieces roughly the same size and put in a medium-large baking dish (it is important that the pan is big enough so that there is plenty of room for veggies to crisp.) Toss with a bit of macadamia nut oil. Pop in the oven while you prep the chicken.
Season chicken with seasoning blend. I use a premade blend of sea salt, peppercorns, dried onion, garlic, parsley and oregano called Everyday Seasonings sold at Aldi in Australia. You can make your own by filling a grinder with those spices. Alternatively, I like Penzey’s Mural of Flavor or season on your own any way you like. Any poultry seasoning free of sugar and fillers is fine. Even plain old salt and pepper tastes great.
Place ghee and oil in a non-stick frying pan over medium heat. Add chicken and brown for 2 minutes each side until golden.
Transfer to baking dish with the veggies. Reduce heat to 175 C or 350 F. Roast for 15 minutes, and then stir veggies and flip the chicken pieces over. Roast for 15 minutes longer and then remove from the oven and serve.
**Note: I like crispy, caramelized veggies so I will sometimes stir more often, but this isn’t necessary.
Shoulder is a great alternative to a traditional fatty leg of lamb roast. The shoulder is an often overlooked cut of meat because it tends to be tough, but when you slow cook it, it’s nice and tender. If there was a bone, this meat would be falling-off-the-bone-tender.
An added bonus – due to the unpopularity of the cut, it’s usually much cheaper than a leg or other cuts. I’d suggest cooking up a 2lb+ roast and keeping the leftovers in the fridge for fast leftover meals.
Slow-Cooked Garlic Roasted Lamb
(Makes about 6 servings)
2 lb lamb shoulder (boneless is preferred)
Freshly ground pepper
1-2 whole bulbs garlic
2-3 sprigs rosemary
White wine (just a splash!)
1.5 c chicken stock
Preheat oven to 450F. Score the skin of the meat about 1 inch apart. Place the roast in a large roasting pan. Sprinkle with sea salt and pepper and drizzle with olive oil.
Cut the garlic bulb(s) in half and place under the lamb to prop it up. This will serve as a “rack” to allow the fat to drip off the lamb. Poke the rosemary sprigs on top of the lamb, and cover the pan with foil.
Place the pan in the oven and immediately turn the heat down to 320F. Set the timer for 4 hours and leave alone.
After 4 hours, remove the foil from the lamb and turn the oven up to 425F. Roast for another 20 minutes so that the skin gets nice and crispy. Take the lamb out of the oven, and place on a platter. Cover with foil and rest for 15 minutes.
Pour out most of the oil from the pan, and squeeze the cooked garlic cloves out onto the platter. Add a splash of white wine and chicken stock to the remaining drippings and stir well. Let the sauce bubble well, and don’t let it evaporate too much. About 5-6 minutes.
Pull the lamb apart and drizzle the sauce over it. Serve.
Well over a decade ago I was introduced to “Faux Rice” and “Faux Potatoes” when my parents went on a low carb diet. This normally consists of “ricing” a head of cauliflower, steaming it and then covering it in some sort of low carb marinara or meat sauce to mask the fact that it tastes nothing like rice or potatoes.
With a little bit of time and effort, you can create a cauliflower dish that doesn’t need to be disguised, covered or smothered by rice sauces. These are great served like hash browns for breakfast or as side dish with any meal of the day.
I like to chop up an entire cauliflower at once (as well as extra onion and garlic) and keep the extra in the fridge so I can make it a few times throughout the week with minimal prep.
Cauliflower to go with any Slow Carb Meal
(Makes 2 cups)
2 c raw cauliflower, grated using a cheese grater or chopped to the size of your pinky thumbnail
1 small onion, finely chopped
2 garlic cloves, finely chopped
Oil (macadamia nut oil or olive oil)
Sea salt, fresh ground pepper
Optional seasonings (You can spruce up the dish with a seasoned salt, herb blend or or paprika – Don’t try all of them at once! I like to use a blend of Italian Herbs or Turkish Seasoning and usually buy from Penzey’s because they’re high quality and don’t have fillers.)
Pour a bit of oil into a frying pan, and set heat to medium. Add the onions and sauté until translucent or even a bit crispy. 5-6 minutes.
Add garlic. Cook until fragrant. 1-2 minutes.
Add cauliflower. Turn heat up a bit a cook until golden brown. About 6-10 minutes.