Low-Carb Caramelised Lemon Chicken Recipe
Make our low-carb recipes for all-round joy!
In this indoor version of chicken-under-a-brick, the heat and weight of the cast-iron pan pressing down on the chicken ensures a flattened bird and crisp skin.
Caramelised Lemon Chicken
– 1.5kg chicken, rinsed and dried well (bring to room temp – an hour or two)
– Sea salt flakes and freshly ground black pepper
– ½ cup chicken stock
– 1 tin chickpeas, rinsed well and drained
Aromatics for roasting
– 1 garlic head, halved horizontally
– 2 shallots, halved lengthways
– 1 bunch thyme
– 1 lemon, cut into thirds
– 1 cinnamon quill
For the caramelised lemon
– 1 large lemon
– 1 tbsp olive oil
– ½ tsp castor sugar
– Flat-leaf parsley leaves
– Pine nuts
– Extra-virgin olive oil
– Lemon juice
– Good-quality hummus
1/ To make the lemon slices, preheat the oven to 160°C and line a tray with baking paper. Cut a lemon lengthways, then cut wafer-thin slices crossways from each half. Toss with olive oil and castor sugar and bake for 15 to 20 minutes.
2/ Wrap the base of a cast-iron pan in heavyweight foil and place the oven rack in the lower third. Place in the oven and preheat to 250°C.
3/ To spatchcock the chicken, cut out the backbone. Open out the chicken (legs up) and press down firmly on the breastbone to flatten.
4/ Place aromatics in a roasting tin with the chicken on top. Season.
5/ Place the preheated pan on top of the chicken (press down firmly), put the chicken in the oven, reduce heat to 200°C and roast for one hour and 10 minutes.
6/ Remove from oven and peel the pan off the chicken.
7/ Transfer chicken to a baking sheet and grill for a few minutes. Place on a carving board and leave to rest for 30 minutes.
8/ Remove aromatics from the roasting tin (reserving the garlic) and pour the fat and juices into a heat-proof bowl. Place in the freezer until the fat has solidified. Discard the fat and reserve the pan juices underneath.
9/ Add stock to the roasting tin and deglaze over high heat. Strain into a pot and add the chickpeas and pan juices. Squeeze garlic out of skin and add. Bring to the boil, reduce the heat and simmer until chickpeas are warmed.
10/ Toss parsley with a little olive oil and lemon juice. Transfer chicken to a platter and strew with lemon, parsley and pine nuts. Spoon hummus onto each plate, followed by chickpeas and juices, the carved chicken, caramelised lemon, parsley and pine nuts.
Per serving (excluding chickpeas and hummus): 2760kJ, 41g fat (11g sat), 19g carbs, 430mg sodium, 4g fibre, 51g protein.