1 whole chicken (2 lbs), broken down into 8 pieces
3 Tbsp lower sodium soy sauce (I used tamari for gluten-free)
3 Tbsp red wine vinegar (raspberry vinegar works too)
1 Tbsp oil (I used avocado oil)
4 shallots, chopped
2 packets stevia (I used NuNaturals or 2 Tbsp sweetener of choice)
3 cloves garlic, chopped
pepper
Garnish: fresh parsley, chopped
Instructions
Preheat your oven to 425 degrees.
In your baking dish (I used a 9x13 dish), add in all the ingredients aside from the chicken and parsley. Whisk until combined.
Next, add in the raw chicken and toss it in the sauce. From here, cover and marinade for a few hours or if you're in a pinch, skip this step.
Place chicken skin side up and roast for 30 minutes. Turn over, and bake another 10 minutes or until the chicken is cooked through.
Garnish with fresh chopped parsley.
Nutrition
Serving size: 1 serving (no skin, combo of white meat and dark meat) Calories: 254 Fat: 9 g Saturated fat: 0.7 g Unsaturated fat: 1.7 g Carbs: 3.7 g Sugar: 0 g Sodium: 343 mg Fiber: 0.1 g Protein: 36 g
Recipe by Busy But Healthy at https://busybuthealthy.com/easy-roasted-chicken/