Roast Chicken with Vegetable Stuffing Recipe

2.2g
Net Atkins Count ^TM

Prep Time: 15 Minutes
Style:American
Cook Time: 120 Minutes
Phase: Phase 3
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

51.3g

Protein

45.8g

Fat

0.9g

Fiber

623.9cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

2 Atkins Low Carb Wheat Bread
2 tablespoon Unsalted Butter Stick
1 small (5-1/2" long) Carrots
1 small Onions
1 stalk large (11"-12" long) Celery
1 cup Mushroom Pieces and Stems
0 1/2 tsp, leaves Thyme (Dried)
0 1/2 tsp Salt
0 1/4 tsp Black Pepper
0 1/4 cup Heavy Cream
80 oz Whole Chicken
1 tbsp Light Olive Oil

DIRECTIONS

Use the Atkins recipe to make Atkins Low Carb Wheat Bread for this recipe; you will need 2 slices that have been dried out by toasting in a toaster or oven and cubed. If you are in Phase 1 please note that there are carrots in this recipe. However, the NC is low enough and the amount of carrots is small enough that it is acceptable for Phase 1.

Heat oven to 350°F.
Melt butter in a large skillet over medium heat. evenly dice the carrot and onions then slice the celery and mushrooms. Add vegetables to the pan and cook until they are tender but not browned, about 5 minutes. Mix in bread cubes, thyme, salt and pepper and cream.
Spoon stuffing mixture into body and neck cavities and cover with skin. Tuck wing tips under chicken and tie legs together with kitchen string. Place breast side up on a rack in a shallow roasting pan. RUb oil over the top of the chicken and cover loosely with foil and bake 1 hours.
Remove foil and bake about 15 minutes longer, until browned and an instant-read meat thermometer registers 170°F in center of stuffing and thickest part of the thigh. Loosely cover chicken with foil and let stand 10 minutes before carving.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.