We'll continue to share some fantastic LCHF recipes from Swedish chef Anne Aobadia ( check them all out here).
Today we have a recipe for a delicious Poulet au Four - or like non-French people say, roast chicken:
Poulet au Four
Roast chicken is among the best things I know. It has a taste of Sunday dinner without the effort as it bakes itself in the oven. The bigger the bird the better.
Ingredients
6 servings
1 large farm chicken, 3-5 pounds (1½-2 kg)
salt, pepper
2 teaspoons barbecue spice Mapuche Fire, Herbaria
4 ounces (100 g) butter
1 lemon cut into wedges
3 yellow onions
¼ cup (½ dl) waterInstructions
1. Take out the chicken. Dry thoroughly with paper towels. Salt and pepper all over the inside and outside of the chicken. Don't skimp on the salt. Rub in the barbecue spice. Place in a greased deep baking dish.
2. Peel and cut the onion into wedges and place around the chicken. Same with the lemon. Put sliced butter on the chicken.
3. Place the baking dish in the oven, lower rack, and bake for 1½ hour or more, depending on the size, in 350°F-400°F (175°C-200°C). Baste the chicken with drippings every now and then and add water if needed.
TIP! If you want a stronger lemon taste you can put a piece of lemon inside the chicken. Save the drippings and make a cream sauce if you want.
Extras! If giblets were a part of the chicken when you bought it, they should not be thrown away. Place them around the chicken, it gives flavor to the pan juices. You don't have to eat them if you don't want to.
6 servings 
1. Take out the chicken. Dry thoroughly with paper towels. Salt and pepper all over the inside and outside of the chicken. Don't skimp on the salt. Rub in the barbecue spice. Place in a greased deep baking dish.
