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bunyan's diabetic easy roast chicken

chefbunyan avatar
Recipe by
Paul Bushay
@chefbunyan
Mesa, AZ

Because food prices have hit a ridiculous high, I've started eating chicken darn near every night, this is a quickie, and it's really good 328 calories, 2 grams carbs, 12 grams of fat, 50 grams protien

yield 8 serving(s)
prep time 10 Min
cook time 40 Min
method Roast

Ingredients For bunyan's diabetic easy roast chicken

  • 8 lg
    bone in skin on chicken leg quarters
  • 2 Tbsp
    soy sauce, low sodium
  • 1 1/2 tsp
    splenda/brown sugar blend
  • 2 Tbsp
    red wine vinegar
  • 3 Tbsp
    olive oil, extra virgin
  • 4
    shallots, chopped
  • 2 clove
    garlic, minced
  • 1/3 c
    fresh parsley, chopped
  • freshly ground pepper to taste

How To Make bunyan's diabetic easy roast chicken

  • 1
    Crank your oven up to 425 and let it preheat
  • 2
    In a 13 X 9 baking dish, combine the soy sauce, Splenda/brown sugar blend, red wine vinegar, EVOO, shallots, garlic and pepper.
  • 3
    Add the leg quarters, skin side up.
  • 4
    Roast for 30 minutes
  • 5
    Take the pan out of the oven
  • 6
    Baste the leg quarters with the marinade
  • 7
    After basting, turn the leg quarters skin side down
  • 8
    Stick the pan back in the oven
  • 9
    Roast another 10 minutes, the leg quarters should hit 175 on a calibrated meat thermometer
  • 10
    Take the pan out of the oven
  • 11
    Set aside for 15 minutes for the chicken to rest
  • 12
    Garnish with the chopped parsley
  • 13
    Serve
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