This Whole30 + Keto Whole Roasted Chicken is tender and juicy on the inside with perfectly crispy skin on the outside. It is so simple but has so much flavor. I make this for my family almost once a week and they love it every time. You are going to want this on your weekly menu!
What You Need:
- 4-5 lb Whole Chicken
- Butter – I love KerryGold (use ghee to make it Whole30)
- Garlic
- Herbs – Thyme, Sage, Rosemary
- Lemons
- Salt & Pepper
Let’s Cook:
- Preheat the oven to 425′
- Use paper towels to pat your chicken dry
- Add softened butter (ghee for Whole30) to a small mixing bowl, along with the fresh herbs, lemon zest and minced garlic. Mix to combine and use hands to rub the mixture all over the chicken
- Season liberally with salt and pepper and place the chicken in a dutch oven or oven safe dish and bake for about an hour and a half (or until internal temp reads 165′ in thickest part of the chicken)
- Once done, remove from the oven and let rest for about 20 minutes before carving
Serve With:
- Whole30 + Keto Thyme Roasted Radishes
- The Best Ever Cauliflower Mash
- Instant Pot Mashed Potatoes
- Gluten Free Drop Biscuits
- Whole30 Parsnip Puree
- Creamy ‘Cheesy’ Instant Pot Brussels Sprouts
You Might Also Like:
- Instant Pot Pork Tenderloin
- Pork Chops with Mushroom & Leek Cream Sauce
- Easy Baked Italian Meatballs
- Pan Seared Salmon in Lemon Cream Sauce
- Crispy Baked Chicken Thighs
- Easy Whole30 Chicken Milanese
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Whole30 + Keto Herb Roasted Chicken
This Whole Roasted Chicken is tender and juicy on the inside with perfectly crispy skin on the outside. It is so simple but has so much flavor.
Servings 6 servings
Calories 418kcal
Ingredients
- 1 4-5 lb Whole Chicken
- 1/2 cup Butter* softened
- 4 cloves Garlic minced
- 1 tsp Fresh Sage
- 1 tsp Fresh Thyme
- 1 tsp Fresh Rosemary
- 1 tsp Lemon Zest
- 1 Lemon cut into wedges
- Salt and Pepper
Instructions
- Preheat the oven to 425' Use paper towels to pat your chicken dry
- Add softened butter to a small mixing bowl, along with the fresh herbs, lemon zest and minced garlic. Mix to combine and use hands to rub the mixture all over the chickenSeason liberally with salt and pepper and place the chicken and lemon wedges in a dutch oven or oven safe dish (no need to cover) Bake for about an hour and a half (or until internal temp reads 165' in thickest part of the chicken)Uses juices from the pan to baste the chicken halfway through
- Once done, remove from the oven and let rest for about 20 minutes before carving
Notes
*use ghee to keep it Whole30
Nutrition
Calories: 418kcal | Carbohydrates: 3g | Protein: 24g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 136mg | Sodium: 225mg | Potassium: 273mg | Fiber: 1g | Sugar: 1g | Vitamin A: 666IU | Vitamin C: 13mg | Calcium: 29mg | Iron: 1mg
Tried this recipe?Mention @thebetteredblondie or tag #tbbrecipes!
Oh my goodness – this recipe is incredible! I cook a LOT of chicken…. probably 5 nights a week or so, and this has become my favorite recipe! The chicken comes out so juicy with DELICIOUS flavor. I can’t recommend it enough! Even my husband who teases me about how much I cook with chicken helped himself to 3 servings! 😱 This would be a great recipe to use for a family Sunday dinner, or that go-to recipe when you need to impress the in-laws 😉 Thank you @thebetteredblondie for this scrumptious dinner!
Can you use chicken breasts instead of whole chicken?
This would be a much different cooking time, so you would have to check with a meat thermometer as you go.
This recipe is so simple and good. I used this recipe for our dinner tonight. The chicken is so moist and tender. It will be a wonderful addition to your menu planning.
So happy to hear this Debra, thank you for sharing!
Do you bake with the Dutch oven covered? Looks delicious!
Hi Amanda! You do not need to cover the chicken, enjoy!