Keto Herb Roasted Chicken with Lemon
0.8g
Net Carbs
38.8g
Protein
34.0g
Fat
0.3g
Fiber
462
Calories
Ingredients:
- 1 teaspoon Salt
- 48 ounces Whole Chicken
- 1/4 teaspoon Black Pepper
- 1 fruit (2-1/8" diameter) Lemon
- 2 tablespoons Unsalted Butter Stick
- 3/4 cup Chicken Broth, Bouillon or Consomme
- 2 teaspoons Thyme
Directions:
- Heat oven to 350°F. Sprinkle chicken with salt, pepper and herb, inside and out. Loosen skin from breast with an index finger, and stuff 2 slices of lemon and 1 tablespoon butter onto each side of the breast. Place remaining lemon in the cavity.
- Transfer chicken to a roasting pan. Roast 1 hour to 1 hour and 10 minutes; basting occasionally. An instant meat thermometer should read 170°F in the thickest part of the thigh (not touching bone). Transfer chicken to a cutting board; wait 10 minutes before carving to allow juices to redistribute.
- Pour off fat from pan. Place pan over 2 oven burners; pour in chicken broth and bring to a boil. Scrape up brown bits on bottom of pan. Cook 2-3 minutes. Pour over carved chicken.
