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Roasted Chicken
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Roast Chicken

Indulge in the mouthwatering aroma of a classic Roast Chicken dish, a perfect centerpiece for your dinner table. Cooking it atop stunning low-carb veggies makes this delicious dish safe for both low-carb and keto lifestyles.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Resting Time5 minutes
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: American
Servings: 8 pieces
Calories: 74kcal

Equipment

  • 1 Roasting Pan
  • 1 Cutting Board
  • 1 Boning Knife
  • 1 Butcher's Twine

Ingredients

  • 1 3 lb whole chicken Remove giblets
  • 2 Tbsp butter
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • salt Season liberally
  • pepper Season liberally.

Roasting Vegetables

  • 4 stalks celery
  • 3.5 oz baby carrots
  • 3 large sweet onions
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  • Preheat oven to 350 degrees Fahrenheit or 175 degrees Celsius
  • Cut carrots, onions, and celery. Pleace them in the bottom of the roasting pan.
  • Remove giblets from the chicken cavity.
  • Pat chicken dry
  • Season liberally with salt, pepper, garlic powder, and thyme. In addition to seasoning the top and bottom, you need to also season both sides of the chicken and inside the cavity.
  • Truss the chicken with butcher's twine
  • Place chicken on top of vegetables in the roasting pan.
  • Place the roasting pan filled with chicken and vegetables in preheated oven for 1 hour and 15 minutes.

Notes

Instead of thyme, season with twice as much pepper and sprinkle with TruLemon for lemon pepper chicken.

Nutrition

Serving: 1Quarter | Calories: 74kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 204mg | Potassium: 237mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1894IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 1mg