30-Minute Easy Slow Carb Roast Chicken

Slow Carb Roast Chicken

This recipe is ridiculously simple and very tasty.  A perfect inaugural slow carb roast chicken for a bachelor or bachelorette new to cooking.  So easy and so well received that my friend’s non-cook boyfriend asked me to teach him to make it.  This dish is great served with green beans and roast veggies.

30-Minute Easy Slow Carb Roast Chicken

Ingredients

  • 1 t ghee (optional)
  • 1 Tbs olive oil
  • 2 large chicken pieces on the bone (chicken Maryland is what I use)
  • Roasting vegetab les – whatever you have on hand (onions, carrots, parsnips or and ear of corn chopped up into two inch sections all work well and fit into Slow Carb.  If you’re aren’t Slow Carbing or have guests, it’s nice to add potatoes as well )
  • Everyday Seasoning Blend or other seasonings.   See below.

Instructions

  1. Preheat oven to 220 C or 425 F.
  2. If you plan on roasting veggies, peel and chop into small pieces roughly the same size and put in a medium-large baking dish (it is important that the pan is big enough so that there is plenty of room for veggies to crisp.) Toss with a bit of macadamia nut oil.  Pop in the oven while you prep the chicken.
  3. Season chicken with seasoning blend.  I use a premade blend of sea salt, peppercorns, dried onion, garlic, parsley and oregano called Everyday Seasonings sold at Aldi.  You can make your own by filling a grinder with those spices.  Alternatively, I like Penzey’s Mural of Flavor or season on your own any way you like.   Any poultry seasoning free of sugar and fillers is fine.  Even plain old salt and pepper tastes great.
  4. Place ghee and oil in a non-stick frying pan over medium heat. Add chicken and brown for 2 minutes each side until golden.
  5. Transfer to baking dish with the veggies.  Reduce heat to 175 C or 350 F.  Roast for 15 minutes, and then stir veggies and flip the chicken pieces over. Roast for 15 minutes longer and then remove from the oven and serve.
https://www.slowcarbmealplanner.com/30-minute-easy-roast-chicken/

**Note: I like crispy, caramelized veggies so I will sometimes stir more often, but this isn’t necessary.

Slow Carb Steak – Pepper Crusted Beef Fillet

A properly cooked slow carb steak is a delight to your mouth!
This is a really simple but flavorful Slow Carb steak recipe.  The trick is in not overcooking the steak.   I prefer mine medium rare.

A nice cut of grass fed beef, properly cooked, doesn’t need a whole lot of extras to taste amazing.   A friend’s dad used to say that if a steak requires A1, it wasn’t cooked properly. I have a similar philosophy about coffee and cream…

Anyway, you can cook this in terms of how you like it done however you prefer, just watch for burning the outside if you like your inside well done. If you’ve never had a steak with just some salt and pepper, then you haven’t experienced what good meat really tastes like. Do let us know after you’ve tried it!

Slow Carb Pepper Crusted Beef Fillet

Yield: 4 servings

Ingredients

  • 2 Tbs whole black peppercorns
  • 1 Tbs sea salt
  • 3 Tbs olive oil or macadamia nut oil
  • 4 beef fillet portions, approx 4 oz each

Instructions

  1. Crush the peppercorns and salt in a mortar and pestle or food processor to a medium-fine texture. Mix with 2 tablespoons of oil and press onto both sides of the beef fillets.
  2. Heat the remaining1 Tbs oil in a large fry pan over medium-high heat. Cook the beef fillets 3-4 minutes each side for medium or until cooked to your liking. Make sure the fan is nice and hot before you add the steak.
  3. Serve.
https://www.slowcarbmealplanner.com/slow-carb-pepper-crusted-beef-fillet/

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Rich and Decadent Slow Carb Lamb Chops with Mushrooms and Herbs


This  great meal for a special occasion or entertaining when you want to pretend you aren’t on a diet, this recipe is “lick the plate” delicious.  Seriously, I’ve had guests ask me if it’d be rude for them to lick their plates!

I initially started making this recipe because I wanted to find a way to use all the fresh herbs I was growing on my balcony.  Fresh is always best and more flavorful, but you can certainly used dried as well.

Rich and Decadent Slow Carb Lamb Chops with Mushrooms and Herbs

Yield: 2 servings

Ingredients

  • 6 -8 lamb chops (lamb bbq chops)
  • 1 small onion, chopped
  • 4 cloves of garlic, minced
  • 1.5 cups sliced mushrooms
  • 1 Tbs finely chopped rosemary
  • 1 Tbs finely chopped parsley
  • 1 Tbs finely chopped thyme
  • 2 Tbs butter or ghee
  • 1 Tbs macadamia nut oil
  • 1 cup dry red wine

Instructions

  1. If there’s a lot of visible fat on the edges, you can cut it off, but I usually leave a bit of marbling in the middle.   Perfectly OK for Slow Carbing.
  2. Season the chops well with salt and freshly ground black pepper. Heat the oil in a large frying pan on medium-high. When quite hot, put in the chops and sear them on both sides till golden brown. Remove the chops to a warm plate.
  3. Reduce the heat to low, and remove any excess fat.  Add the onion and garlic. Cook, stirring occasionally until caramelized a bit. Increase the heat to medium, and add the mushrooms. Sauté for until golden brown – about 5 minutes.
  4. Put the chops back in the pan, pour on the red wine, and sprinkle on the rosemary, parsley and thyme. Season with salt and pepper. Cook for a couple of minutes until the sauce has thickened a bit.  You may need to turn the heat up a bit to get the sauce to thicken. Stir in the butter.
  5. Serve chops covered with mushrooms and sauce alongside a simple vegetable, such as green beans or a green salad.
https://www.slowcarbmealplanner.com/rich-and-decadent-slow-carb-lamb-chops-with-mushrooms-and-herbs/