Low Carb Roasted Chicken

With Prosciutto and Green Olives

This Low Carb Roasted Chicken dish is wonderful and you will not believe you are eating for better health.  The seasonings and the slow roasting of the chicken makes this a truly delightful dish.  Add a nice dinner salad and some side vegetables to make this a complete meal fit for serving to your guest or a family meal.

Note: Serves 3-4. Total carb count 20

Ingredients:
1 free-range chicken, 3 ½ -4 lbs.
salt and pepper
¼ lb. Prosciutto, in one piece, diced into 1/2-inch cubes
1/3 c. shallots, minced
2 cloves garlic, minced
½ c. whole green olives, un-pitted
½ c.  white wine
salt and pepper to taste

Instructions:
Preheat the oven to 350º F.
With a sharp heavy knife, split the chicken down the backbone and open it up. Turn it breast side up and flatten with the palm of your hand. Cut a slit in the skin at the bottom of the breast and slip the “ankles” of the chicken through the slit. Sprinkle liberally with salt and pepper. Transfer the chicken, breast side down, to a lightly oiled roasting pan. Bake for 45 minutes. While the chicken is baking, prepare and combine the prosciutto, shallots, garlic and olives.

Remove the chicken from the oven and transfer to a plate. Remove any accumulated fat from the roasting pan. Scatter the prosciutto mixture evenly in the roasting pan and add the white wine. Place the chicken skin side up into the pan. Bake for 45 minutes longer.
Remove the chicken from the pan. Either carve the chicken or cut it up into serving pieces. Pour the prosciutto mixture over the chicken and serve.