Rosemary Chicken - Low Carb

• 1 lb chicken piece, bone-in skin on (I usually buy all breasts, but you can buy a whole cut up chicken)
• 1/2 cup butter
• 2 tablespoons garlic juice (find it in the spice section at the grocery)
• 4 tablespoons lemon juice
• 1 teaspoon Tabasco sauce
• 1 teaspoon Worcestershire sauce
• 2 tablespoons dried rosemary

1. Preheat oven to 375.
2. Mix all ingredients in a small sauce pan and heat on med-low until butter is melted, stir and set aside.
3. Place chicken skin side down in a baking dish (choose a baking dish that the chicken fits in snuggly).
4. Pour the sauce over the chicken.
5. Bake for 30 minutes.
6. Turn chicken over, baste& bake 30 more minutes or until top is crisp& chicken is cooked through.
7. Serve it with Rice& steamed veggies.
8. If low-carbing just skip the rice, pour the sauce over the veggies, so good.
9. I have made it with boneless skinless breasts, it's still good, we just prefer it this way (be sure and adjust the baking time).
10. I have never substituted real garlic for the garlic juice and personally wouldn't, but you can try.
11. BUT- If you have never tried garlic juice I highly recommend it, it is different than real garlic, it gives a wonderful flavor!

chicken, butter, garlic, lemon juice, tabasco sauce, worcestershire sauce, rosemary

Taken from www.food.com/recipe/rosemary-chicken-low-carb-114078 (may not work)