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Whole30 + Keto Perfect Roast Chicken


  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 1x
Scale

Ingredients


Instructions

  1. Preheat oven to 425ºF with the oven rack in the lower third.
  2. 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.
  3. In the bottom of the roasting pan, place the vegetables in an even layer. Drizzle with 2 teaspoons olive oil, salt and pepper.
  4. Stuff the inside of the chicken with the lemon, garlic and rosemary. Drizzle the outside of the chicken with 1 tablespoon olive oil. Use a pastry brush to brush the olive oil in an even layer. Sprinkle with 1 tablespoon salt and pepper. Place the chicken in the middle of the roasting pan on top of the vegetables.
  5. 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.
  6. Remove the roasting pan from oven. Lift the chicken out of the roasting pan, and 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.
  7. Carve the chicken, and serve warm with the vegetables. This is great with my whole30 + keto gravy and my mashed cauliflower!
  8. Leftovers will keep refrigerated for 5 days in an airtight container.
  9. Save your chicken carcass to make instant pot bone broth!

Notes

Feel free to use any root vegetables you have on hand! I’ve used parsnips, turnips, potatoes, etc.