Keto Smoked Paprika and Herb Roasted Chicken

This Keto Smoked Paprika and Herb Roasted Chicken is a succulent and flavorful dish, with a perfect blend of smokiness and herbs. It's easy to prepare and makes a satisfying main course for any keto-friendly meal.

Course Dinner

Cuisine American

Keyword Herb Roasted Chicken, Keto Chicken, Low Carb Roasted Chicken, Smoked Paprika Chicken

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 495kcal

Equipment

Oven
Roasting pan
Small mixing bowl
Kitchen twine
Meat thermometer
Carving knife and fork

Ingredients

Whole chicken

4 lbs whole chicken
3 tbsp olive oil
2 tbsp smoked paprika
1 tbsp fresh rosemary chopped
1 tbsp fresh thyme chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
½ tsp ground black pepper
1 lemon quartered

Instructions

Preheat your oven to 375°F (190°C).
In a small bowl, combine the smoked paprika, chopped rosemary, thyme, garlic powder, onion powder, salt, and black pepper to create the herb spice rub.
Pat the chicken dry with paper towels, ensuring it's completely dry for a crispier skin.
Rub the outside of the chicken with olive oil, making sure it's fully coated.
Generously apply the herb spice rub all over the chicken, including under the skin and inside the cavity, to infuse flavor throughout.
Place the quartered lemon inside the chicken cavity.
Tie the chicken legs together with kitchen twine and tuck the wing tips under the body.
Place the chicken breast-side up in a roasting pan.
Roast in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
Remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, keeping the meat moist and tender.

Notes

If you don't have fresh herbs, you can substitute with dried herbs. Use 1/3 of the amount specified for fresh herbs.

Allowing the chicken to rest before carving is crucial for a juicy result.

Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition