Keto & Low Carb Lemon Herb Roasted Chicken
Introduction
Enjoy a succulent roasted chicken infused with zesty lemon and aromatic herbs—perfect for a keto-friendly, low-carb meal that’s easy to prepare and full of flavor.
Ingredients
- 1 whole chicken (4–5 lbs), giblets removed
- 2 tbsp olive oil
- Zest and juice of 2 lemons
- 4 garlic cloves, minced
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- ½ tsp black pepper
- Optional: 1 tsp paprika for color
Instructions
- Preheat oven to 425°F (220°C).
- Pat the chicken dry with paper towels and place it in a roasting pan.
- In a small bowl, combine olive oil, lemon zest, lemon juice, garlic, herbs, salt, pepper, and paprika.
- Rub the herb mixture all over the chicken, including under the skin and inside the cavity.
- Squeeze one lemon half into the cavity, then place both halves inside the chicken.
- Roast for 1 hour 10 minutes to 1 hour 20 minutes, or until the internal temperature reaches 165°F (75°C).
- Remove from oven and let rest for 10 minutes before carving.
- Serve warm with pan juices spooned over the chicken.
Nutrition Information
| Nutrient | Amount per Serving (¼ chicken) |
|---|---|
| Calories | 350 |
| Fat | 23g |
| Protein | 37g |
| Carbohydrates | 2g |
Frequently Asked Questions
Can I use different herbs?
Yes! Swap or combine herbs like oregano, basil, or tarragon based on your preference.
Can I prepare this ahead of time?
Absolutely—season the chicken up to a day ahead and refrigerate. Bring to room temperature before roasting.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Is this recipe freezer-friendly?
Yes. Portion out cooked chicken into freezer-safe bags and freeze for up to 3 months.
