Whole30 + Keto Perfect Roast Chicken
The PERFECT Whole30 and Keto Roast Chicken with root vegetables and gravy recipe – how to get crispy skin and juicy chicken every single time. Paleo, dairy free, low carb, gluten free, grain free, clean eating.
If I had to pick a favorite dinner, one that I love and is the epitome of everything I love about cooking, it would be this roast chicken.
This dinner is absolute perfection. Roasted chicken with crispy skin, flavored with herbs and lemon and garlic. Roasted over root vegetables that soften and caramelize in the flavorful drippings. Served warm with a whole30 + keto gravy.
I adore this dinner because the oven does all the work for me. I just prep the chicken and vegetables, put them all in a cast iron skillet, and a little more than an hour later dinner is ready.
I often make this dinner on Sunday’s, which means I get even more time to spend with my boys and less time in the kitchen. Then I use the leftover chicken in lunches the rest of the week.
Table of Contents
Flavoring the Simple Roast Chicken
I stuff the carcass of the chicken with fresh herbs like rosemary, thyme + sage, lemon, a head of garlic and onion. Then season it simply with salt and pepper.
To help the skin crisp up a bit, I use a pastry brush to spread on a thin layer of olive oil. As it roasts, the skin will get ultra crispy and golden brown. I don’t even baste it, because it will prevent the skin of crisping up. I prefer all the juices get absorbed by the vegetables.
Whole30 + Keto Roast Chicken with Gravy
After it’s done roasting, I let it rest while I make my amazing whole30 + keto gravy. I use homemade chicken stock since the vegetables absorbed must of the chicken drippings.
Then my husband carves up the chicken while we both sneak bites because OMG IT IS SO GOOD!
I use whatever vegetables I have on hand. To keep it keto, great options are brussels sprouts, onion, radishes, turnips and even broccoli + cauliflower.
Your whole family will be singing your praises after making them this perfect roast chicken. And you’re going to be thrilled with how healthy it is! Paleo, whole30, keto, gluten free, grain free, dairy free, sugar free, soy free, clean eating, real food.
Watch Roast Chicken Recipe Demo Video (2:51 mins)
Watch How To Carve A Roast Chicken
Whole30 + Keto Perfect Roast Chicken
- 1 5 to 6 pound whole chicken (I get my chicken from ButcherBox, which I highly recommend)
- 1 lemon, cut into quarters (optional)
- 1 onion, cut in quarters
- 1 head of garlic, cut in half
- 6-8 sprigs of fresh herbs, like rosemary, thyme + sage
- 1 tablespoon kosher salt
- 1 tablespoon pepper
- 1 tablespoon olive oil
- 1 pound of brussels sprouts, sliced in half
- 1 pound radishes, sliced in half
- 1 yellow onion, sliced
- 2 teaspoons olive oil
- 2 teaspoons salt
- 2 teaspoons pepper
- Preheat oven to 425ºF with the oven rack in the lower third.
- Remove the gizzards from the chicken, rinse the inside and outside under water, and pat dry until it is completely dry. Any moisture will create steam and the skin won't get crispy. Leave on a cutting board at room temperature while you prepare the vegetables.
- In your cast iron skillet (or roasting pan or glass baking dish), place the vegetables in an even layer. Drizzle with 2 teaspoons olive oil, salt and pepper.
- Stuff the inside of the chicken with the lemon, onion, garlic and fresh herbs. Season the chicken with 1 tablespoon salt and pepper. Place the chicken in the middle of the cast iron skillet on top of the vegetables.
- Roast for 60-90 minutes, until the skin is golden and crispy and the thickest part of the breast has in internal temperature of 165ºF using a meat thermometer. Mine usually takes about 70 minutes.
- Remove the from oven. Lift the chicken out, tilt the chicken so all the internal juices drip on top of the vegetables. Put the chicken on a cutting board to rest for 10 minutes uncovered. (If you cover it, it creates steam and the chicken skin will get soggy!) Toss the vegetables in all the chicken juices, and return to the oven for another 20 minutes to caramelize.
- Carve the chicken, and serve warm with the vegetables. This is great with my whole30 + keto gravy and my mashed cauliflower!
- Leftovers will keep refrigerated for 5 days in an airtight container.
- Save your chicken carcass to make instant pot bone broth!
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30 Comments on “Whole30 + Keto Perfect Roast Chicken”
Wow! This is fantastic. So yummy and easy. Thank you! New staple!
Love this! So glad you liked it!
Do you cover chicken with foil when ready for the oven?
Great question Yvette! No, I do not cover the chicken with foil prior to baking. You want the skin to get nice and crispy. If you covered it the skin would be soggy and pale. Not covering it results in a brown, crispy skin. It’s actually the best part. I sure hope you enjoy it!
Followed the recipe but the sprouts where burnt to a crisp. How did you get Brussels sprouts to roast at 425 for all that time w/ out burning?
Well shoot! So sorry your sprouts burned Sharon. I cook this all the time and have not had this issue. You could try adding the veggies half way through the roasting time. I sure hope it turns out better next time.
First time roasting a whole chicken!! I was a little intimidated at first. But oh my goodness this was delicious. Another winning recipe!!
So glad you roasted your first chicken Cynthia. It seems so intimidating but is actually so easy and delicious!
I tried this recipe and the chicken came out nice but the vegetables were black and inedible. 425 degrees is too hot to roast vegetables in cast iron for 60 minutes or longer!
Well shoot! I am glad the chicken turned out well, but so sorry that your veggies were inedible Patty. I have made it several times and have not had that issue. I know how frustrating it is to make a recipe and it doesn’t turn out well. I hope it works better for you next time.
This chicken was so good! It was juicy and flavorful and really easy to make. I made it tonight and my husband and I both loved it! I used tarragon and parsley inside but otherwise stuck to the recipe! We’re going to keep this one!
I am so happy you liked my roasted chicken Jen. Even better that it was hubby approved! I love that you used tarragon and parsley and it turned out delicious. Thank you so much for sharing that.
This is hands down the best chicken ever! It is so juicy and such good flavors- crispy skin is the best.
I am so happy you liked my roasted chicken Jillian! You sure can’t go wrong with a juicy chicken with crispy skin. It’s one of my family’s favorite meals. I l love making it for company too.
All I can say is you are amazing Natalie! This roast chicken turned out superb! Juicy chicken with a delicious crispy skin! Sooooo yummy! I can’t wait to try this out on Thanksgiving day with our turkey!
Thank you for another winner! Your recipes are easy yo follow and always so flavorful!
The chicken you roasted sounded fantastic Brenda! I am so happy it turned out juicy on the inside with a crispy skin. Yum! What a great idea to roast a chicken along side the turkey for Thanksgiving. I hope your holiday is just perfect, because it sure sounds delicious.
You’re all my firsts!! First time roasting a whole chicken and it was perfect!! Thank you for the detailed instructions and for making every recipe seem so attainable!!
Hi Jenn – I am SO happy that I am all your firsts! That makes me so happy! Roasting a chicken is so much fun and such a delicious meal. I am so happy this turned out so well for you. Thank you for sharing.
I have this in the oven right now! In addition to everything in the recipe, I also stuffed the chicken with lemongrass. The house smells soooo good right now and my husband keeps asking when dinner will be ready.
You are going to love it! Love the idea of adding lemon grass. Yum!
it is great i put egg plant , celery , onion, and omit potato
Yea! So glad you liked it Neida! That all sounds delicious, and great swap outs to keep it keto!
I made this for the family today, and oh my lanta, it was so easy and is so delicious! Thank you for making this so simple! I’m making your gravy as we speak to pour over the top!
Yea! So glad to hear you liked it Lizabeth! One of my favorites! Thanks for taking the time to let me know. You made my day!
Recipe looks great. But it’s definitely not Keto if you use potatoes or parsnips, and iffy with the carrots.
Yes! So be sure to use Keto compliant vegetables when making yours Keto style. Broccoli and cauliflower would be perfect swap outs!
A couple of months ago I went crazy over keto recipes, and I loved every single one. Can’t wait to try this too!
Thanks Diana! Hope you love it when you make it!
I m a chicken lover. it’s very beautiful to see. I like your explanation. thank u for sharing with us.