Skinless Roast Chicken Chinoise

By sexyswamprat

  • 1 whole roasting chicken, without skin

  • 2 medium garlic cloves , smashed

  • 6 scallions (one bunch)

  • 2 tbsp ground ginger

  • 1 oz fresh cilantro (equal to 1/2 bunch)

  • 1 oz fresh lemongrass , chopped (equal to 1 stalk)

  • 1 tbsp low sodium soy sauce

  • 1 tsp sesame oil

  • 1 tbsp safflower oil

  • 1 pinch black pepper , to taste

  • 1 pinch salt , to taste (optional)

  1. Stuff the chicken with the garlic, scallions, ginger, cilantro, and lemon grass. Rub the outside of the bird with a mixture of soy sauce, safflower oil, and sesame oil.

  2. Tuck the legs of the chicken underneath and place on a roasting rack.

  3. Season liberally with salt (if desired) and pepper and roast in a 450-degree F oven. Cook until the juices run clear, approximately 45 minutes.

  4. Let the bird rest for 20 minutes to collect its juices.

Nutritional Facts

Makes 6 servings
Amount Per Serving
Calories 223.8
Total Carbs 3.1g
Dietary Fiber 0.7g
Sugars 0.6g
Total Fat 7.9g
Saturated Fat 1.4g
Unsaturated Fat 6.5g
Potassium 476.8mg
Protein 33g
Sodium 193.8mg
Dietary Exchanges
1/2 Fat
3 1/4 Meat
1/2 Vegetable

dinner lemongrass roasted chicken/poultry chicken ultra-low-carb carbs under 45g b vitamins iron main dish dairy free bake anti inflammatory