DIABETIC RECIPE
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces 1 tablespoon butter, softened 1 garlic clove, crushed 2 large onions, thinly sliced 1 tablespoon sweet Hungarian paprika 1/2 teaspoon salt 1/4 cup chicken broth 2 tablespoon sour cream
Preheat oven to 450°F.
Pat chicken dry with paper towels. Mix butter with garlic. Use fingertips to spread mixture the breasts and thighs.
In a small roasting pan, stir onions with paprika, salt, and 1/4 cup of water.
Arrange chicken pieces in the pan. Cook chicken for about 10 minutes on 450°F, then lower the heat to 375°F and continue to cook an additional 30 minutes. Chicken is done when the internal temperature of the chicken reaches 175°F (use a meat thermometer), and the juices run clear when the thickest part of thigh is pierced with a knife.
Note that breasts cook faster than thighs, check those first, and let the thighs cook a few minutes longer.
Remove chicken pieces to a platter and let sit for 10 minutes.
Skim and discard fat from onion mixture in the pan. Add chicken broth to the onions. Placing the roasting pan on a stovetop burner, bring to boiling over medium heat, stirring to loosen the browned bits. Stir in sour cream. Serve chicken with onions spooned over it.
Serves 4.
Carb Count: 8 carbs per serving.
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