Herb Roasted Family-Style Chicken


This is a recipe I adapted from George Stella.  You can use any chicken pieces that you want for this recipe (I used thighs), as well as any combination of fresh herbs.  I added sliced yellow squash to the roasting pan in the last 40 minutes.  Net carbs: 1 g.


  • Nonstick cooking spray
  • 8 pieces of chicken
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh Italian parsley
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon poultry seasoning
  • Juice of 1/2 lemon


  1. PREHEAT oven to 350 degrees and spray a roasting pan with nonstick cooking spray.
  2. PLACE the chicken pieces evenly throughout the pan and sprinkle all herbs and seasonings over top of each piece.
  3. DRIZZLE lemon juice over the chicken and then cover pan with aluminum foil.  Bake 1 hour.
  4. UNCOVER and baste with the drippings from the pan.  Continue baking uncovered 1 additional hour (add yellow squash after cooking 20 minutes).  The chicken should be browned and falling off the bones.  Optional: serve garnished with additional chopped parsley.

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