Buy Now → Herb Keto Roasted Chicken – Easy!
- Prep Time: 5
- Cook Time: 1 hour 15
- Total Time: 0 hours
- Yield: 12 1x
- Category: Chicken Roast
- Method: Bakes
- Cuisine: American
- Diet: Keto
Ingredients
Scale
- 1 (3- to 4-pound) chicken
- Fine sea salt and ground black pepper
- 3 tablespoons lard or coconut oil (or unsalted butter if not dairy-sensitive), softened
- 1 tablespoon chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- 1 lemon, sliced
- 1 onion, quartered
- 3 cloves garlic, whacked with the side of a knife
Instructions
- Preheat the oven to 425°F.
- Season the inside and outside of the chicken with a generous amount of salt and pepper.
- Place the lard in a medium-sized bowl and add the herbs.
- Mix until combined.
- Slather the herby lard under the layer of skin so it can penetrate the chicken.
- Stuff the lemon slices, onion quarters, and garlic into the cavity.
- Place the chicken in a large roasting pan and roast for 1 hour 15 minutes or until a meat thermometer inserted into the thickest part of the chicken reads 170°F.
- Allow the chicken to rest for 10 minutes before slicing and serving.
- Discard the lemon, onion, and garlic.
Notes
Store extras in an airtight container in the refrigerator for up to 3 days.
Reheat on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.
Nutrition
- Serving Size: 1
- Calories: 320
- Fat: 23g
- Carbohydrates: 2g
- Fiber: 0.4g
- Protein: 25g