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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
PrintLow-Carb, Gluten-Free Harlem Roast Chicken Recipe
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!
- Yield: 8 1x
- Category: Low-Carb, Gluten-Free
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375° F.
- In a small bowl, combine the dried rosemary, dried thyme, mustard, and minced garlic. Set aside.
- 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.
- 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.
- 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.)
- Remove the broiler pan from oven, transfer the chickens to a serving platter, and let them rest 10 minutes.
- 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.
- Pour the reduced liquid over the chickens or serve it on the side at the table.
- Serves 8.
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