Description
This Keto Roast Chicken with Veggies offers a masterclass in nutritional balance and culinary simplicity, featuring succulent chicken paired with vibrant, low-carb vegetables and aromatic herbs.
Ingredients
Scale
1 whole chicken (4–5 lbs)
2 tbsp Extra Virgin Olive Oil
2 cups Cauliflower Florets
1 medium Zucchini, sliced
2 cups Brussels Sprouts, halved
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
4 Garlic Cloves
1 Lemon, halved
1 tsp Sea Salt
1 tsp Cracked Black Pepper
Instructions
- Preheat your oven to 425°F (220°C) and let the chicken sit at room temperature for 30 minutes
- Pat the chicken dry with paper towels and rub it with olive oil, sea salt, black pepper, and chopped herbs
- Place a halved lemon and garlic cloves inside the chicken cavity for flavor
- In a bowl, toss cauliflower, zucchini, and Brussels sprouts with olive oil and salt
- Place the chicken in the center of a roasting pan and arrange the vegetables around it, avoiding crowding
- Roast in the oven for 60 to 75 minutes until the internal temperature of the chicken reaches 165°F (74°C)
- Let the chicken rest for 15 minutes before carving
Notes
Using a meat thermometer ensures the chicken is perfectly cooked.
Avoid using frozen vegetables for better texture; fresh is best.
- Prep Time: 20 mins
- Cook Time: 75 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 0 g
- Sodium: 350 mg
- Fat: 32 g
- Saturated Fat: 8 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 140 mg