Low Carb Classic Roast Chicken Dinner
Savor the comforting flavors of a hearty meal with this Low Carb Classic Roast Chicken Dinner—perfect for family gatherings or weeknight indulgence. Featuring a tender, golden-brown whole chicken infused with lemon, garlic, rosemary, and thyme, this recipe is a celebration of classic cooking with a healthy twist. Paired with a medley of delightful sides, including sautéed green beans and a velvety cauliflower mash enriched with butter, heavy cream, and parmesan cheese, each bite is a fusion of taste and wholesome nutrition. Ready in under two hours with just 15 minutes of prep, this gluten-free, low-carb feast proves you don’t need to compromise on flavor while embracing a balanced lifestyle. Perfect for keto enthusiasts or anyone seeking a delicious, nourishing dinner recipe!
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Recipe Information
Ingredients
- 3 pounds whole chicken
- 3 tablespoons olive oil
- 1 lemon
- 2 sprigs fresh rosemary
- 1 bunch fresh thyme
- 6 garlic cloves
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 pound green beans
- 1 head cauliflower
- 2 tablespoons butter
- 1 cup heavy cream
- 0.5 cup parmesan cheese
- 2 tablespoons parsley
Instructions
Preheat your oven to 425°F (220°C).
Pat the whole chicken dry with paper towels and place it in a roasting pan.
Drizzle the chicken with 2 tablespoons of olive oil. Slice the lemon in half and place both halves inside the cavity.
Stuff the cavity with 2 rosemary sprigs, a few thyme sprigs, and 4 lightly crushed garlic cloves.
Season the chicken generously with salt and black pepper, rubbing it into the skin.
Tie the legs together with kitchen twine and tuck the wing tips under the body.
Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with the pan juices halfway through the cooking time.
While the chicken is roasting, prepare the sides. Snap the ends off the green beans.
Bring a pot of salted water to a boil and add the green beans. Blanch them for 3-4 minutes, and then immediately transfer them to an ice bath to stop the cooking.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Mince the remaining 2 garlic cloves and sauté until fragrant.
Add the drained green beans to the skillet and sauté for 5 minutes, until tender-crisp. Season with salt and black pepper to taste.
For the cauliflower mash, cut the cauliflower into florets and steam until tender, about 10 minutes.
Transfer the steamed cauliflower to a food processor. Add butter, heavy cream, and parmesan cheese. Blend until smooth and creamy.
Season the mash with salt and pepper to taste. Garnish with chopped parsley.
Once the chicken is done, remove it from the oven and let it rest for at least 10 minutes before carving.
Serve the carved roast chicken with sautéed green beans and creamy cauliflower mash. Enjoy your low-carb classic roast chicken dinner!
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.1 g | 223% | |
| Saturated Fat | 80.5 g | 403% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 9264 mg | 403% | |
| Total Carbohydrate | 94.3 g | 34% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 30.0 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1081 mg | 83% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3631 mg | 77% | |
*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.
