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Keto Dutch Oven Lemon Herb Roasted Chicken

Savor the succulence of a classic roasted chicken with a keto twist. This Dutch Oven Lemon Herb Roasted Chicken is the perfect centerpiece for a family dinner or a special occasion. Infused with the zesty flavors of lemon and aromatic herbs, this dish is not only mouthwatering but also adheres to your keto dietary needs, offering a low-carb, high-fat meal that doesn't sacrifice flavor for health.
Course Dinner
Cuisine American
Keyword Dutch Oven Chicken, Keto Roasted Chicken, Lemon Herb Chicken, Low Carb Chicken Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6 servings
Calories 450kcal

Equipment

  • Dutch oven
  • Small mixing bowl
  • Measuring spoons
  • Kitchen twine
  • Meat thermometer

Ingredients

  • 1 whole chicken (approximately 4 lbs or 1.8 kg)
  • 2 tbsp olive oil (30 ml)
  • 2 lemons, one juiced and one sliced
  • 4 garlic cloves, minced
  • 1 tbsp fresh rosemary, chopped (3 g)
  • 1 tbsp fresh thyme, chopped (3 g)
  • 1 tbsp fresh parsley, chopped (3 g)
  • 1 tsp sea salt (5 g)
  • ½ tsp black pepper (1 g)
  • ½ tsp paprika (1 g)

Instructions

  • Preheat your oven to 375°F (190°C).
  • Pat the chicken dry with paper towels to ensure crispy skin.
  • In a small bowl, combine olive oil, lemon juice, minced garlic, rosemary, thyme, parsley, sea salt, black pepper, and paprika to create a marinade.
  • Rub the marinade evenly over the chicken, both under the skin and inside the cavity.
  • Stuff the cavity of the chicken with the sliced lemon.
  • Truss the chicken legs and tuck the wing tips under the body.
  • Place the chicken breast-side up in a Dutch oven.
  • Roast in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
  • Baste the chicken with its own juices halfway through cooking.
  • Once cooked, let the chicken rest for 10 minutes before carving to keep the juices in.

Notes

For best results, let the chicken marinate in the herb mixture for at least 30 minutes before roasting.
The chicken skin should be golden and crispy when done; if not, place under a broiler for 2-3 minutes, keeping a close eye to prevent burning.
Leftover chicken can be stored in the refrigerator for up to 4 days and is perfect for salads, soups, or a simple protein addition to any meal.

Nutrition

Calories: 450kcal | Carbohydrates: 3g | Protein: 30g | Fat: 35g | Fiber: 1g | Net Carbs: 2g