Roast Chicken (Herb Roasted Chicken, Keto)

A simple roast chicken recipe, especially a herb roasted chicken, is all you need for a tasty Sunday supper or low carb meal prep for the week.

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Roast Chicken (Herb Roasted Chicken, Keto)
Course Ketogenic, Lunch
Servings
16 Servings
Ingredients
  • 2.67 whole chicken
  • 2.67 tbsp neutral oil
  • Salt and pepper
Compound Butter
  • 2.67 tsp grated lemon zest
  • 10.67 tbsp salted butter, softened
  • 5.33 tsp fresh parsley, minced and squeezed dry
for Chicken Cavity and Pan
  • 2.67 whole lemon (multiple use)
  • fresh parsley sprigs
  • 2.67 small onion, quartered
  • 1.33 cup water
  • 5.33 large garlic cloves, gently crushed
Course Ketogenic, Lunch
Servings
16 Servings
Ingredients
  • 2.67 whole chicken
  • 2.67 tbsp neutral oil
  • Salt and pepper
Compound Butter
  • 2.67 tsp grated lemon zest
  • 10.67 tbsp salted butter, softened
  • 5.33 tsp fresh parsley, minced and squeezed dry
for Chicken Cavity and Pan
  • 2.67 whole lemon (multiple use)
  • fresh parsley sprigs
  • 2.67 small onion, quartered
  • 1.33 cup water
  • 5.33 large garlic cloves, gently crushed
Instructions
Preparation:
  1. Remove the giblets, neck, gizzards and any other goodies from the cavity of the chicken. Rinse under a slow stream of water (to minimize splashing) and dry the chicken well, inside and out, with paper towels.
  2. Place the softened butter in a small bowl. Roll the lemon firmly on the counter and zest, adding the zest to the bowl with the butter. Finely mince the parsley, squeeze dry in a paper towel, and add it to the butter. Mix the lemon zest and parsley into the butter.
  3. Cut the lemon in half horizontally, the onion into quarters, and peel and gently crush the garlic cloves (I use the flat of my knife).
Method:
  1. Loosen the skin over the chicken breast and thighs by working your hand between the skin and the meat (at the cavity end). Apply the compound butter under the skin, covering the chicken breasts and thighs. It won't spread nicely because the chicken is cold and moist and the butter will want to clump. It's okay.
  2. Rub the lemon halves all over the surface of the chicken, then cut them in half again, into quarters. Rub oil over all surfaces of the chicken. Season the chicken well, inside and out, with salt and pepper - protein loves salt. Any leftover compound butter can be added to the pan or roaster.
  3. Place two lemon quarters, an onion quarter, a clove of garlic and several sprigs of parsley into the cavity of the chicken. Arrange the rest of the lemon, onion, garlic and several sprigs of parsley in the pan around the chicken.
Roast:
  1. Follow the roasting times linked to in the article to determine the correct cooking time for your bird. (My 8 pound chicken roasted for almost 2 hours. It was done when the legs wiggled easily, the thigh juices ran clear when pricked with a fork and the internal temperature was 165 degrees F.)
  2. Check the pan during roasting. If it becomes dry, add some water. This will help make a tasty natural juice to serve over the carved chicken. Place under the broiler if more browning is desired.
  3. Tent the chicken loosely with a piece of foil and let rest for 30 minutes up to an hour. Remove the chicken from the pan and scrape up any browned bits into the accumulated pan juices. Sometimes heating the pan helps the process. Strain the juices, skim the fat, adjust seasoning, and serve with the chicken.
  4. Serving size is approximately 6 ounces per person.

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