Keto Recipes

Garlic Herb Whole Roasted Chicken

This flavorful keto-friendly whole roasted chicken recipe is a true home run. Coated with garlic, butter, and herbs(thyme, rosemary, & sage) bring the flavor you can’t resist. It’s the perfect choice for a nice Sunday dinner with friends and family.

You can use the leftovers to make a delicious homemade chicken broth or shred the remaining meat to use in a quick soup or salad recipe the next day.

The onion in this recipe serves two purposes: It raises the chicken out of the juices while it cooks and it imparts a lovely flavor to the pan sauce. After cooking, the onion is discarded, rather than eaten, to keep the overall carb count low. If you would like to omit the onion completely, you can replace the onion slices with ovenproof metal cookie cutters to lift the chicken while it cooks.

Ingredients for This Recipe :

  • 1 (5-6 lb.) whole chicken
  • 1 cup sugar-free organic chicken broth
  • 1 small container of fresh poultry herbs (thyme, rosemary, & sage), rinsed and divided
  • 1 large white onion, cut into thick slices
  • 1/4 cup unsalted butter, room temperature
  • 6-8 cloves garlic, finely minced, divided
  • Sea salt and black pepper, to taste

How to Make Whole Roasted Chicken :

Step One:

Preheat oven to 425° F and arrange onion slices in bottom of a large, heavy-duty 12” skillet with high sides.

Step Two:

Remove and discard neck and giblets from chicken and place bird breast-side up on top of onion slices in skillet. Pat chicken dry with paper towels and generously season the outside with salt and black pepper.

Step Three:

Separate out approximately 1/3 of the fresh thyme, rosemary, and sage from the bundle. Remove and discard the tough stems from the thyme and rosemary leaves. Combine the leaves with the sage before roughly chopping.

Step Four:

Add the softened butter, half the minced garlic, and the chopped fresh poultry herbs in a small bowl and stir to combine. Divide the herb butter into small chunks before tucking evenly under the chicken skin covering the breast meat.

Step Five:

Massage the remaining minced garlic inside the cavity of the bird before stuffing it with the remaining fresh poultry herbs. Secure legs together with kitchen string, and then add the chicken broth to the skillet.

Step Six:

Place skillet in preheated oven and roast for 1 hour and 30 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165° F. Check every 30 minutes while cooking to make sure the skin isn’t becoming too brown. If it is, cover with aluminum foil after 1 hour and check for doneness after another 15-20 minutes.

Step Seven:

Remove the skillet from the oven and carefully transfer the chicken to a serving platter. Cover loosely with aluminum foil to keep warm and let rest for 15-20 minutes.

Step Eight:

While the chicken rests, discard the onion slices in the skillet and heat the remaining liquid over medium-high heat. Scrape the bottom of the skillet with a spatula or wooden spoon to remove the browned bits. Continue cooking until the liquid is reduced by one-half. Once reduced, taste and season with salt and black pepper, if desired.

Serving Suggestions :

To serve, carve the chicken and top each serving with a spoonful of the warm pan sauce. You can also serve with other keto or low-carb dishes. Check some recipes below to serve with whole roasted chicken,

Keto friendly Garlic Herb Whole Roasted Chicken

Other Recommending Keto Recipes –

Keto avocado recipe – Keto loaded Avocado Recipe with Baked Eggs, Bacon & Cheese

Keto mushroom sliders – Keto Mushroom Sliders with Bacon & Blue Cheese

Keto friendly pork recipe – Slow Cooker Pulled Pork Lettuce Wraps

Garlic Herb Whole Roasted Chicken

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Main Course American
Serves: 6
Prep Time: 15 minutes + rest time (15-20 minutes) Cooking Time: 1 hour 30 minutes Total Time: 1 hour 45 minutes

Keto-friendly whole roasted chicken recipe coated with garlic and herbs.

Ingredients

  • 1 5-6 lb. whole chicken
  • 1 cup sugar-free organic chicken broth
  • 1 small container of fresh poultry herbs (thyme, rosemary, & sage), rinsed and divided
  • 1 large white onion, cut into thick slices
  • 1/4 cup unsalted butter, room temperature
  • 6-8 cloves garlic, finely minced, divided
  • Sea salt and black pepper, to taste

Instructions

1

Preheat oven to 425° F and arrange onion slices in the bottom of a large, heavy-duty 12” skillet with high sides.

2

Remove and discard neck and giblets from chicken and place bird breast-side up on top of onion slices in skillet. Pat chicken dry with paper towels and generously season the outside with salt and black pepper.

3

Separate out approximately 1/3 of the fresh thyme, rosemary, and sage from the bundle. Remove and discard the tough stems from the thyme and rosemary leaves. Combine the leaves with the sage before roughly chopping.

4

Add the softened butter, half the minced garlic, and the chopped fresh poultry herbs in a small bowl and stir to combine. Divide the herb butter into small chunks before tucking evenly under the chicken skin covering the breast meat.

5

Massage the remaining minced garlic inside the cavity of the bird before stuffing it with the remaining fresh poultry herbs. Secure legs together with kitchen string, and then add the chicken broth to the skillet.

6

Place skillet in preheated oven and roast for 1 hour and 30 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165° F. Check every 30 minutes while cooking to make sure the skin isn’t becoming too brown. If it is, cover with aluminum foil after 1 hour and check for doneness after another 15-20 minutes.

7

Remove the skillet from the oven and carefully transfer the chicken to a serving platter. Cover loosely with aluminum foil to keep warm and let rest for 15-20 minutes.

8

While the chicken rests, discard the onion slices in the skillet and heat the remaining liquid over medium-high heat. Scrape the bottom of the skillet with a spatula or wooden spoon to remove the browned bits. Continue cooking until the liquid is reduced by one-half. Once reduced, taste and season with salt and black pepper, if desired.

9

To serve, carve the chicken and top each serving with a spoonful of the warm pan sauce. Enjoy!

Nutrition

  • 521 Calories
  • 2.25g Carbohydrates
  • 16.67g Fat
  • 0.2g Fiber
  • 85.43g Protein

Notes

We calculate nutrition information using a third-party calculator. All nutrition information is only estimated information and is not guaranteed to be accurate. Please use your preferred nutrition calculator to check the nutrition information.

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