This Crispy Parmesan Roast Chicken recipe from The New York Times' Cooking section is a light and tasty alternative to heavier festive dishes. The recipe is ideal for large family gatherings and consists of four to six servings. Loosely based on traditional chicken Parmigiana meals, this low carb recipe is a health-conscious alternative combining a whole roast chicken with fresh herbs, lemon zest and spices.
The extra-crisp recipe requires just over an hour of prep time and is topped with grated Parmesan cheese, fresh rosemary and a zest of lemon. The recipe also calls for an instant sauce that is made from a blend of pan drippings from the chicken, lemon zest and red pepper flakes that can be added for those desiring a kick of spice.
Image Credit: Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.