Keto Italian Lemon and Herb Roasted Chicken
This succulent Keto Italian Lemon and Herb Roasted Chicken is a perfect centerpiece for a nutritious low-carb meal, with zesty lemon and aromatic herbs creating a mouthwatering flavor.
Servings 4 servings
Calories 410kcal
Equipment
- Roasting pan
- Meat thermometer
- Small bowl
- Paper towels
- Cutting board
- Carving knife
Ingredients
- 1 whole chicken (approximately 4-5 lbs or 1.8-2.3 kg)
- 2 tbsp olive oil (30 ml)
- 2 lemon zest
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped (3 g)
- 1 tbsp fresh thyme, chopped (3 g)
- 1 tbsp fresh oregano, chopped (3 g)
- 1 tsp sea salt (5 g)
- ½ tsp black pepper (1 g)
- 1 lemon, cut into quarters
- ½ cup chicken broth (120 ml)
Instructions
- Preheat the oven to 375°F (190°C).
- Pat the chicken dry with paper towels to ensure the skin will crisp up nicely.
- In a small bowl, combine olive oil, lemon zest, minced garlic, rosemary, thyme, oregano, salt, and pepper to create a herb paste.
- Gently loosen the skin from the chicken breast and thighs, and rub half of the herb paste underneath the skin.
- Rub the remaining herb paste all over the outside of the chicken.
- Stuff the lemon quarters into the cavity of the chicken.
- Place the chicken breast-side up in a roasting pan and pour the chicken broth into the bottom of the pan.
- Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
- Baste the chicken with the pan juices every 20 minutes to keep it moist.
- Once cooked, remove from the oven and let it rest for 10 minutes before carving.
Notes
Letting the chicken rest before carving ensures that the juices redistribute and the meat remains succulent.
The lemon quarters can be squeezed over the carved chicken for additional brightness if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 410kcal | Carbohydrates: 3g | Protein: 35g | Fat: 30g | Fiber: 1g | Net Carbs: 2g