Keto Lemon Pepper Roast Chicken Recipe
I don’t know why I don’t roast a chicken more often. Whenever I think about doing it, I convince myself it is too much work. When I do finally decide that it is a good idea I am reminded of just how simple it actually is. I mean, all it really takes is getting the bird ready and throwing it in the oven.
The other thing about roast chicken is it is more than often the same thing with the same flavors. That is why I decided to mix things up with this last roast chicken and added a little zest. The taste was fantastic, and I had to share this Keto lemon pepper roast chicken recipe with all of you.
Roasting a Whole Bird
It is kind of funny how intimidating roasting a chicken or turkey can be. There really is no more straightforward process to cook anything than to let it sit in the oven until it is cooked to your desires. There are only a couple of steps to get the chicken ready to cook, and then all you need is patience.
I think the intimidation comes from all of the side dishes and sauces that get associated with these meals. When really, you can just fry up some vegetables and cauliflower rice, and you have a complete meal.
Carving Your Roasted Chicken
For some reason whenever they are carving a chicken or turkey on TV, they always start by slicing pieces from the top of the breast. I don’t know why, but this seems to have taken over our homes as the proper way to serve poultry.
There is a much easier way. When I am serving a roasted chicken, I like to cut it up in the kitchen first. Separating the breasts, legs, and other pieces and then slicing them into servable portions is a faster process. It also helps to assure that more of the meat is not going to waste.
Some Other Flavors For You to Try
Just as I wanted to add a lemony kick to this roast chicken recipe, there are lots of options for you to try. Chicken is a great vessel to carry many flavors, and the possibilities are seemingly limitless. Here are a few Keto-friendly ingredients that you can try on your next roast bird:
Lemon juice helps to add a whole new profile to the same old roast chicken.
- 1 whole chicken, remove giblets
- 2 lemons
- 1/2 cup ghee
- 2 sprigs of thyme
- Salt and pepper
- Preheat oven to 350 F (175 C).
- Wash and pat dry the chicken and place into a large roasting pan.
- Zest 1 of the lemons, and rub the zest over the outside of the chicken.
- Season the chicken (inside and outside) with plenty of salt and pepper. Don’t under season!
- Stuff the inside of the chicken with 1/2 lemon, the 2 sprigs of thyme, and 1/4 cup of ghee.
- Rub the rest of the ghee on the outside of the chicken.
- Slice the rest of the lemons and place around the chicken in the roasting pan.
- Roast in the oven for 85-120 minutes (depending on the size of your chicken). For a 4 lb (2 kg) chicken, roast for 105 minutes.
- Insert a thermometer into the thickest part of the thigh and check the temperature is 165 F (74 C).
- Remove from oven and cover with aluminum foil and rest for 10 minutes before slicing.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 0 g.
- Calories: 575
- Sugar: 0 g
- Fat: 40 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 57 g