Keto Roasted Chicken and Vegetables
Savor the wholesome goodness of this Keto Roasted Chicken and Vegetables recipe, a low-carb, high-flavor dish that's perfect for busy weeknights or cozy family dinners. Featuring a juicy, perfectly seasoned whole roasted chicken, infused with aromatic spices and lemon, this recipe pairs beautifully with a medley of roasted zucchini, bell peppers, and broccoli florets. As they roast together, the vegetables absorb the rich flavors of the chicken, creating a cohesive and satisfying keto-friendly meal. With just 20 minutes of prep and simple ingredients like olive oil, paprika, and oregano, this recipe is as easy as it is delicious. Perfectly tender, golden, and packed with nutrition, it's a one-pan wonder that delivers on taste and keto convenience.
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Recipe Information
Ingredients
- 3.5 pounds Whole chicken
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 whole Lemon
- 2 medium Zucchini
- 2 medium Bell peppers
- 2 cups Broccoli florets
Instructions
Preheat your oven to 425°F (220°C).
In a small bowl, mix together the olive oil, garlic powder, onion powder, paprika, oregano, salt, and black pepper.
Rinse the chicken inside and out under cold water and pat it dry with paper towels.
Rub the olive oil mixture all over the chicken, making sure to cover the entire exterior, and also inside the cavity for maximum flavor.
Cut the lemon in half and squeeze a bit of lemon juice over the chicken. Place the lemon halves inside the cavity of the chicken.
Place the chicken breast-side up on a roasting rack set over a roasting pan.
Prepare the vegetables by cutting the zucchini into slices, the bell peppers into strips, and separating the broccoli into florets.
Toss the prepared vegetables with a little olive oil, salt, and pepper to coat them evenly.
Spread the vegetables around the chicken in the roasting pan, allowing them to roast and absorb the chicken's flavors.
Roast the chicken and vegetables in the preheated oven for about 90 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear.
Remove the chicken from the oven, cover it loosely with aluminum foil, and let it rest for about 10 minutes before carving.
Serve the chicken slices with the roasted vegetables on the side for a delightful keto-friendly meal.
Nutrition Facts
Calories |
883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 6359 mg | 276% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 39.2 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1935 mg | 41% | |
*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.
