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“An excellent, juicy baked chicken. You'll have folks fighting over the garlic cloves to snack on! It happens also to be lowcarb but so good everybody will want it... :)”
1hr 10mins

Ingredients Nutrition


  1. Preheat the oven to 425 degrees.
  2. Separate all the cloves of garlic, but do not peel them.
  3. Wash and peel the carrot, and cut it into thick rounds.
  4. Chop the onion and leek.
  5. Remove the giblets and other inner parts from the chicken.
  6. Under tapwater, rinse the chicken well both inside and out.
  7. Place the carrot, onion, leek, and rosemary inside the chicken, and then put the bird in a medium roasting pan.
  8. Place all the unpeeled garlic cloves and quartered new potatoes in the pan around the chicken.
  9. Pour the chicken broth, then wine, then soy sauce over the chicken.
  10. Sprinkle with pepper and paprika.
  11. Bake for about one hour, basting at least three or four times with the pan juice.
  12. When it is done, remove the chicken from the oven and let it sit for 5 minutes to rest.
  13. Remove the carrot, onion, leek, and rosemary sprig from inside and set aside.
  14. Then slice the meat and place on individual plates with several of the garlic cloves.
  15. Ladle a small amount of pan juices over the top of each serving.
  16. The unpeeled garlic cloves should be soft and easily popped out of their skins for a tasty accompaniment!
  17. Note to lowcarbers: the carrot, onions, and leeks cooked inside the chicken, while tasty, are high in carbs. You should pass on the carrots, particularly, but you can have about a 1/4 cup cooked onion and leek for about 10 carbs; it's up to you to decide what your diet can allow you. The garlic is about 1 carb per clove, so again it's up to you how many of those you have.
  18. This is the kind of chicken meal that you can fix for everybody in your family, lowcarb or not. Regular-carb eaters will really enjoy the carrots and potatoes.
  19. Source: I think I found the original which I adapted at Gail's Recipe Swap.

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