Low Carb Perfectly Roasted Chicken
Discover the ultimate recipe for a "Low Carb Perfectly Roasted Chicken" that's as delicious as it is simple to prepare! This satisfying poultry dish combines a tender, juicy whole chicken with fresh, aromatic flavors like garlic, thyme, rosemary, and a hint of citrus from lemon, all complemented by a crisp, golden skin. With minimal prep time and classic seasoning staples like paprika, olive oil, kosher salt, and black pepper, this recipe is a low-carb dream meal perfect for family dinners or holiday feasts. The foolproof roasting technique ensures every bite is succulent, while the warm herbal notes elevate the dish to gourmet status. Serve this wholesome, roasted chicken alongside your favorite keto-friendly sides for a mouthwatering meal everyone will love!
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Recipe Information
Ingredients
- 1 approximately 4-5 pounds whole chicken
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 lemon
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1 head garlic
- 1 teaspoon paprika
Instructions
Preheat your oven to 425°F (220°C).
Remove the chicken from the refrigerator and allow it to reach room temperature for about 30 minutes.
Pat the chicken dry with paper towels. This is crucial for crispy skin.
Rub the entire chicken, including inside the cavity, with olive oil. This helps the skin to crisp up nicely.
Generously season the chicken with kosher salt, including the cavity. Sprinkle black pepper over the skin and inside the cavity.
Cut the lemon in half and insert both halves into the chicken cavity.
Add the thyme and rosemary sprigs into the cavity as well to infuse flavor.
Separate the cloves from the garlic head, peel them, and place them inside the cavity.
Tie the chicken legs together with kitchen twine. This helps the chicken cook evenly.
Place the chicken breast side up on a roasting pan with a rack, ensuring air can circulate and crisp up the skin.
Sprinkle paprika over the chicken for additional flavor and color.
Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the juices run clear when you cut between the leg and thigh and the internal temperature reaches at least 165°F (74°C).
Allow the chicken to rest for at least 10-15 minutes before carving. This helps retain the moisture within the meat.
Carve and serve the chicken on a platter. Optionally, garnish with extra sprigs of thyme or lemon slices.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1940 mg | 84% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 2.6 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 930 mg | 20% | |
*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.
