Keto Classic Roast Chicken Dinner
Elevate your weeknight meals with this Keto Classic Roast Chicken Dinner—a perfect harmony of flavor, simplicity, and wholesome ingredients tailored for a low-carb lifestyle. This recipe features a succulent, golden-brown roasted chicken infused with aromatic garlic, fresh rosemary, and thyme, paired beautifully with tender roasted broccoli, Brussels sprouts, and cauliflower. The meal is completed by a rich, buttery gravy thickened with keto-friendly xanthan gum for an indulgent finishing touch. With minimal prep and a straightforward roasting method, this dish is as impressive as it is effortless, making it ideal for family dinners or gatherings. Whether you're embracing keto or simply craving a comforting classic with a healthy twist, this delectable roast chicken dinner is sure to satisfy!
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Recipe Information
Ingredients
- 1 3-4 pounds whole chicken
- 3 tablespoons olive oil
- 1 whole, halved lemon
- 6 cloves, minced garlic
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 cups broccoli florets
- 1 cup, halved brussels sprouts
- 2 cups cauliflower florets
- 3 tablespoons butter
- 1 cup chicken broth
- 0.5 teaspoon xanthan gum
Instructions
Preheat your oven to 425°F (220°C).
Prepare the chicken by removing any giblets and pat it dry with paper towels.
In a small bowl, mix together the olive oil, minced garlic, salt, and pepper.
Rub the mixture all over the chicken, ensuring it's thoroughly coated, including the cavity.
Place the lemon halves and the herbs (rosemary and thyme) inside the chicken cavity.
Place the chicken breast-side up on a roasting pan with a rack.
Roast in the preheated oven for 20 minutes.
Meanwhile, in a large bowl, toss the broccoli, Brussels sprouts, and cauliflower florets with 1 tablespoon of olive oil, and season with a pinch of salt and pepper.
After 20 minutes, reduce the oven temperature to 375°F (190°C) and add the vegetables to the roasting pan around the chicken.
Continue roasting for another 60-70 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
While the chicken rests, prepare the gravy. In a saucepan, melt the butter over medium heat.
Add the drippings from the roasting pan to the saucepan, along with the chicken broth.
Bring to a simmer, then slowly sprinkle in the xanthan gum, whisking continuously until the gravy thickens.
Serve the carved chicken with roasted vegetables and gravy on the side.
Nutrition Facts
Calories |
4333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.6 g | 330% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1397 mg | 466% | |
| Sodium | 3370 mg | 147% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 10.0 g | ||
| Protein | 443.5 g | 887% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 4536 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
