Keto Lemon-Rosemary Chicken with Marsala Sauce Recipe

DIRECTIONS

1. Heat oven to 450°F.  Remove giblets from chicken cavity and place chicken and the giblets in a large roasting pan. Separate liver and save for another use. Rinse chickens, then pat dry.  Insert 1 rosemary sprig between the meat and skin of each breast half. Season chicken with salt and pepper. Rub oil on skin. Put 1 rosemary sprig and half a lemon in the bird's cavity.
2. Roast chicken 1 hour, until skin is crisp, juices run clear and an instant-read thermometer registers 175°F when inserted in the thickest part of the thigh. Transfer chicken to a cutting board to rest.
3. Meanwhile, remove leaves from remaining rosemary sprig and coarsely chop. Grate rind from remaining lemon. Discard giblets. Pour off liquid from roasting pan into a measuring cup or gravy separator. Degrease liquid and reserve.
4. Place roasting pan on two burners over high heat. Add broth to pan and scrape up browned bits from bottom. Cook about 1 minute, until broth is reduced by half. Add wine, chopped rosemary and grated lemon rind.
5. Cook 30 seconds for flavors to blend. Add reserved pan juices and any accumulated juices from the resting chickens to rosemary-lemon mixture in roasting pan. Transfer to a gravy boat.
6. Carve chicken and serve with sauce.