Low-Carb Garlic Butter Roast Chicken
This is a cook once eat twice meal! You can use this juicy garlic butter roast chicken in lots of other meals too!
Servings 4
Calories 475kcal
Equipment
- Skillet or Roasting Pan
Ingredients
- 1 whole Chicken
- 1 stick Butter unsalted, softened
- 3 cloves garlic minced
- 1/2 tbsp Fresh Chopped Parsley
- 1/2 tbsp Fresh Chopped Rosemary
- 1 tsp Fresh Chopped Thyme
- 1 tsp Fresh Chopped Dill
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 Lemon cut into wedges
- 1 Sweet Onion peeled, halved, quartered
- Additional Fresh Herbs for Garnish optional
Instructions
- Preheat your oven to 375 degrees F.
- Prepare your chicken by patting it dry with paper towels all over.
- In a bowl, combine the butter, garlic, parsley, rosemary, thyme, dill, salt, and pepper.
- Use your hands or a pastry brush to spread the herb butter all over the chicken skin on both sides.
- Place the chicken breast-side down in a Dutch oven, cast iron skillet, or other oven-safe bakeware suitable for roasting.
- Arrange the onions, lemon wedges, and extra fresh herb sprigs (optional) all around the chicken.
- Bake uncovered for 20 minutes per pound.
- Remove the chicken from the oven when the skin is crispy and golden brown and the internal temperature reaches 165 degrees F.
- Cover with aluminum foil for at least 15 minutes to allow the juices and flavors to meld.
- Serve and enjoy!
Notes
Calories: 475 Net Carbs: 4 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site. I used a 4 pound whole chicken. Typically the ones readily available in
grocery stores measure between 4-6 pounds. Be sure to cook your chicken for 20 minutes per pound. Poultry should be cooked to 165 degrees F. If you don’t have a meat thermometer, look for the flesh to have no pink color left and for the juices to run clear when pierced or sliced with a knife. Cut into the breast to look for these signs of doneness for best results. If you like, you can baste your chicken every 20 minutes. You can omit the lemons if preferred. While they add a scrumptious, bright flavor to this roast chicken, you’ll still end up with super flavorful, moist, and juicy chicken.
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site. I used a 4 pound whole chicken. Typically the ones readily available in
grocery stores measure between 4-6 pounds. Be sure to cook your chicken for 20 minutes per pound. Poultry should be cooked to 165 degrees F. If you don’t have a meat thermometer, look for the flesh to have no pink color left and for the juices to run clear when pierced or sliced with a knife. Cut into the breast to look for these signs of doneness for best results. If you like, you can baste your chicken every 20 minutes. You can omit the lemons if preferred. While they add a scrumptious, bright flavor to this roast chicken, you’ll still end up with super flavorful, moist, and juicy chicken.