Keto Roasted Herb Chicken with Potatoes
Elevate your weeknight dinner game with this Keto Roasted Herb Chicken with Potatoes—an irresistible, hearty dish perfect for low-carb diets. This recipe swaps traditional potatoes for tender, roasted cauliflower florets that soak up the rich flavors of butter and chicken broth as they cook alongside a beautifully seasoned whole chicken. Infused with fresh rosemary, thyme, oregano, garlic, and zesty lemon, the chicken is roasted to golden perfection, delivering juicy, herbaceous bites with every slice. Easy to prepare yet fancy enough to impress, this dish is ready in under two hours and makes a comforting, wholesome meal for the entire family. Pair it with a crisp green salad or enjoy it on its own for a simple, satisfying feast.
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Recipe Information
Ingredients
- 1 4-5 lbs whole chicken
- 3 tablespoons olive oil
- 2 tablespoons, chopped fresh rosemary
- 2 tablespoons, chopped fresh thyme
- 1 tablespoon, chopped fresh oregano
- 1 whole lemon
- 6 whole, minced garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 pounds cauliflower florets
- 2 tablespoons butter
- 0.5 cup chicken broth
Instructions
Preheat your oven to 425°F (220°C).
In a small bowl, mix together the olive oil, rosemary, thyme, oregano, minced garlic, salt, and black pepper.
Zest the lemon and add the zest to the herb mixture. Cut the lemon in half and set aside.
Rinse the chicken under cold water and pat it dry with paper towels. Place the chicken in a large roasting pan.
Rub the herb mixture all over the chicken, making sure to cover it evenly. Place the lemon halves inside the cavity of the chicken.
Arrange the cauliflower florets around the chicken in the roasting pan.
Melt the butter and drizzle it over the cauliflower, then season with additional salt and pepper if desired.
Pour the chicken broth into the roasting pan around the cauliflower.
Place the roasting pan in the preheated oven and roast the chicken for approximately 1.5 hours, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
Stir the cauliflower midway through cooking to ensure it roasts evenly.
Remove the chicken from the oven, let it rest for 10-15 minutes before carving.
Serve the roasted chicken with the herb-infused cauliflower on the side.
Nutrition Facts
Calories |
1081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 3145 mg | 137% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 14.9 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 276 mg | 21% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2753 mg | 59% | |
*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.
