Low Carb Lemon-Garlic Roasted
Chicken for your Barbecue Grill
1 chicken ( 3 1/2 - 4 pounds)
salt and pepper
6 tbsp butter or margarine
2 lemons cut in halves
4-6 cloves of garlic, peeled, left whole
4-5 sprigs fresh rosemary
GARLIC SAUCE
2 tbsp olive oil
1 large head of garlic, cloves separated and peeled
2 1" wide strips of lemon peel
1/2 cup water
1 sprig each sage and oregano or 2-3 sprigs parsley
1/4 cup butter, softened
Season rinsed chicken with salt and pepper, then rub the skin with butter. Place lemons, garlic and rosemary in cavity of chicken. Tuck wings under back and tie legs together with cotton string. Arrange medium low charcoal briquettes on each side of a rectangular metal or foil drip pan. Pour in hot tap water to fill pan half full. Place chicken breast side up on grid, directly above the drip pan. Grill chicken, on a covered grill; about 1 hour, until a meat thermometer inserted in the thigh registers 175-180 degrees or until the joints move easily and juices run clear when chicken is pierced. Add a few briquette to both sides of the fire, if necessary, to maintain a constant temperature. While the chicken is cooking, prepare Garlic Sauce. When chicken is done, carefully lift it from the grill to a wide shallow bowl so that all the juices from the cavity run into the bowl or gravy boat. Carve chicken; serve; with Garlic sauce and cooking juices. Garnish with additional rosemary springs and lemon wedges.
To prepare Garlic Sauce, heat oil in saucepan; add garlic cloves and lemon peel; saute over medium low heat, stirring frequently, until garlic just starts to brown in a few spots. Add broth, water and herbs; simmer to reduce mixture by about half. Discard herb springs and lemon peel. Transfer broth mixture to blender or food processor; process until smooth. Return garlic puree to the saucepan and whisk in butter over very low heat until smooth. Sauce can be rewarmed before serving.
Note: You can also reduce the fat by replacing butter or margarine a with a low or no fat substitutes