Keto Roasted Chicken with Savory Vegetables
Savor the comforting flavors of this hearty Keto Roasted Chicken with Savory Vegetables—a low-carb dinner option that's as wholesome as it is delicious. This recipe features a perfectly seasoned, golden-brown whole chicken nestled atop a vibrant medley of zucchini, bell peppers, broccoli, and carrots, all infused with the rich flavors of garlic, thyme, rosemary, and a hint of lemon. With butter tucked under the chicken skin for extra juiciness and a final sprinkle of fresh parsley, this one-pan dish is easy to prepare yet impressive enough for a special occasion. Perfectly balanced for keto enthusiasts, this meal is packed with protein and nutrient-dense vegetables, making it a satisfying and flavorful choice for the whole family. Ready in just under two hours, this roast chicken recipe is destined to become a favorite on your weekly meal plan!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds whole chicken
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium zucchini
- 2 medium bell peppers
- 1 head broccoli
- 2 medium carrots
- 2 tablespoons butter
- 1 medium lemon
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 425°F (220°C).
Rinse the whole chicken under cold water and pat dry with paper towels.
In a small bowl, mix the olive oil, garlic powder, onion powder, dried thyme, dried rosemary, salt, and black pepper.
Rub the entire chicken, both inside and out, with the spice mixture.
Chop the zucchini, bell peppers, broccoli, and carrots into bite-sized pieces.
Place the chopped vegetables in the bottom of a large roasting pan.
Drizzle the vegetables with 1 tablespoon of olive oil and sprinkle with salt and pepper.
Place the prepared chicken on top of the vegetables in the roasting pan.
Cut the butter into small chunks and place it under the skin of the chicken breast.
Halve the lemon, and squeeze the juice over the chicken and vegetables. Place the lemon halves inside the chicken cavity.
Transfer the roasting pan to the preheated oven. Roast for 1 hour to 1 hour and 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear when the thigh is pierced.
Remove the pan from the oven and let the chicken rest for 10 minutes before carving.
Finely chop the fresh parsley and sprinkle it over the chicken and vegetables as a garnish.
Serve the roasted chicken with the savory vegetables on the side.
Nutrition Facts
Calories |
1129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 7040 mg | 306% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 47.7 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 348 mg | 27% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3373 mg | 72% | |
*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.
