Low-Carb, Gluten-Free Harlem Roast Chicken Recipe

Low-Carb, Gluten-Free

This Low-Carb, Gluten-Free Harlem Roast Chicken Recipe is adapted from a recipe by Norma Darden, owner of Miss Mamie’s and Miss Maude’s restaurants in Harlem. I’ve adapted it to be lower in carbohydrates and somewhat easier to prepare. There’s a reason to cook two of these chickens at a time. The leftovers are delicious!

Low-Carb, Gluten-Free Harlem Roast Chicken Recipe

Low-Carb, Gluten-Free Harlem Roast Chicken Recipe

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This Low-Carb, Gluten-Free Harlem Roast Chicken Recipe is adapted from a recipe by Norma Darden, owner of Miss Mamie’s and Miss Maude’s restaurants in Harlem. I’ve adapted it to be lower in carbohydrates and somewhat easier to prepare. There’s a reason to cook two of these chickens at a time. The leftovers are delicious!

• Author: Di Bauer
• Yield: 8 1x
• Category: Low-Carb, Gluten-Free

Ingredients

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• 2 two-and-a-half-to-three-pound chickens, rinsed and patted dry
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 2 teaspoons minced garlic
• 2 tablespoons Dijon mustard
• 1 lemon, halved crosswise
• 2 stalks celery, cut in half crosswise
• 1 small onion, quartered
• 1 clove garlic, halved
• salt (to taste)
• freshly ground black pepper (to taste – I use lots!)
• 1 can chicken broth

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Instructions

1. Preheat oven to 375° F.
2. In a small bowl, combine the dried rosemary, dried thyme, mustard, and minced garlic. Set aside.
3. Rub each chicken inside and out with half a lemon. Place one lemon half in each chicken’s cavity. Add a stalk of celery, two onion quarters, and a clove of garlic to the lemon in each cavity.
4. Rub the chickens all over with the mustard mixture; don’t forget to do the undersides! Season the chickens with salt and pepper. Place the chickens side-by-side on a rack in a large roasting pan. Sprinkle the chickens all over with the chicken broth. Pour remaining chicken broth into the bottom of the roasting pan.
5. Bake, basting about every 15 minutes, until the juices run clear, about 1 1/2 to 1 3/4 hours. (You may need to add additional chicken broth for basting if the original broth in the bottom of the pan evaporates.)
6. Remove the broiler pan from oven, transfer the chickens to a serving platter, and let them rest 10 minutes.
7. Remove rack from roasting pan and pour the remaining juices in the bottom of the pan into a small saucepan. Cook the juices over medium-high heat until they are slightly reduced. This will take about 5 minutes.
8. Pour the reduced liquid over the chickens or serve it on the side at the table.
9. Serves 8.

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