Low Carb Roasted Chicken with Savory Vegetables
Savor the wholesome flavors of this Low Carb Roasted Chicken with Savory Vegetables, a hearty and nutritious meal that's perfect for weeknight dinners or special occasions. This recipe features a juicy whole chicken, seasoned to perfection with garlic, lemon, and fresh aromatic herbs like rosemary and thyme, creating an irresistibly fragrant roast. Surrounding the chicken are vibrant, nutrient-packed vegetables including zucchini, cauliflower, red bell pepper, onion, and broccoli, all lightly seasoned with olive oil, paprika, and spices, then oven-roasted to golden tenderness. With only 20 minutes of prep time and a low-carb profile, this dish delivers an impressive blend of flavors while aligning with keto and low-carb lifestyles. Serve this one-pan delight for a comforting yet elegant feast guaranteed to please your family and guests alike!
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Recipe Information
Ingredients
- 3.5 pounds whole chicken
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1 lemon, sliced
- 2 sprigs fresh rosemary
- 1 bunch fresh thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 medium zucchini, chopped
- 1 head cauliflower florets
- 1 large red bell pepper, chopped
- 1 large yellow onion, sliced
- 2 cups broccoli florets
- 1 teaspoon paprika
Instructions
Preheat the oven to 425°F (220°C).
Remove the giblets from the chicken cavity if present, and pat the chicken dry with paper towels.
Rub the chicken with 2 tablespoons of olive oil, ensuring it's coated evenly.
Season the chicken generously with salt and pepper, including the inside of the cavity.
Stuff the cavity with minced garlic, lemon slices, fresh rosemary, and fresh thyme.
Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.
Arrange the chicken in the center of a large roasting pan.
In a large mixing bowl, toss together the zucchini, cauliflower florets, red bell pepper, yellow onion, and broccoli florets with 1 tablespoon of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and the paprika.
Arrange the vegetables around the chicken in the roasting pan.
Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes or until the internal temperature reaches 165°F (74°C) near the thigh. The juices should run clear when the chicken is pierced between the leg and body.
Halfway through roasting, stir the vegetables to ensure even cooking.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the roasted chicken with the savory vegetables on the side. Enjoy!
Nutrition Facts
Calories |
1076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 5158 mg | 224% | |
| Total Carbohydrate | 104.6 g | 38% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 39.4 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 619 mg | 48% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 4235 mg | 90% | |
*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.
