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1
Preheat the oven to 425 degrees.
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2
Separate all the cloves of garlic, but do not peel them.
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3
Wash and peel the carrot, and cut it into thick rounds.
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4
Chop the onion and leek.
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5
Remove the giblets and other inner parts from the chicken.
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6
Under tapwater, rinse the chicken well both inside and out.
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7
Place the carrot, onion, leek, and rosemary inside the chicken, and then put the bird in a medium roasting pan.
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8
Place all the unpeeled garlic cloves and quartered new potatoes in the pan around the chicken.
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9
Pour the chicken broth, then wine, then soy sauce over the chicken.
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10
Sprinkle with pepper and paprika.
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11
Bake for about one hour, basting at least three or four times with the pan juice.
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12
When it is done, remove the chicken from the oven and let it sit for 5 minutes to rest.
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13
Remove the carrot, onion, leek, and rosemary sprig from inside and set aside.
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14
Then slice the meat and place on individual plates with several of the garlic cloves.
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15
Ladle a small amount of pan juices over the top of each serving.
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16
The unpeeled garlic cloves should be soft and easily popped out of their skins for a tasty accompaniment!
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17
Note to lowcarbers: the carrot, onions, and leeks cooked inside the chicken, while tasty, are high in carbs.
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18
You should pass on the carrots, particularly, but you can have about a 1/4 cup cooked onion and leek for about 10 carbs; it's up to you to decide what your diet can allow you.
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19
The garlic is about 1 carb per clove, so again it's up to you how many of those you have.
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20
This is the kind of chicken meal that you can fix for everybody in your family, lowcarb or not.
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21
Regular-carb eaters will really enjoy the carrots and potatoes.
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22
Source: I think I found the original which I adapted at Gail's Recipe Swap.
