Low Carb Roasted Herb Chicken with Potatoes
Savor the flavors of this Low Carb Roasted Herb Chicken with Potatoes, a perfect wholesome meal that's both delicious and nutritious. This recipe features a whole chicken rubbed with a fragrant blend of fresh rosemary, thyme, and garlic, creating a mouthwatering herbaceous crust. A touch of lemon adds a refreshing citrus twist, while radishes roasted to tender perfection serve as a low-carb alternative to traditional potatoes, enhancing the meal with their subtle sweetness. With minimal prep, this dish transforms into a juicy, golden-brown centerpiece with crispy skin and vibrant side vegetables. Ready in just over an hour and ideal for family dinners, this recipe is the ultimate choice for a satisfying yet health-conscious option. Whether you're following a low-carb lifestyle or simply seeking bold, aromatic flavors, this roasted herb chicken is sure to impress your taste buds!
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Recipe Information
Ingredients
- 1 3 to 4 pounds whole chicken
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 4 units garlic cloves, minced
- 1 sliced lemon
- 1 pound radishes, trimmed and halved
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Rinse the chicken under cold water and pat dry with paper towels.
In a small bowl, mix together 2 tablespoons of olive oil, chopped rosemary, chopped thyme, minced garlic, salt, and black pepper.
Rub the herb mixture all over the chicken, ensuring even distribution, including under the skin where possible for maximum flavor.
Arrange the sliced lemon inside the cavity of the chicken for a citrusy aroma.
Place the chicken in the center of a large roasting pan.
In another bowl, toss the halved radishes with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper.
Arrange the radishes around the chicken in the roasting pan.
Roast the chicken and radishes in the preheated oven for about 1.5 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C).
Broil the chicken for an additional 5 minutes to crisp up the skin, if desired.
Remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the roasted chicken with the tender radishes on the side.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 8.8 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1442 mg | 31% | |
*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.
