Roast Chicken

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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.

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Prep Time 30

Cook Time 1 15

Resting Time 5

Total Time 1 50

Servings: 8 pieces

Course: Main Course

Cuisine: American

Calories: 74

Ingredients Equipment Method Nutrition Notes

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

Equipment

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

Method

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.

Nutrition

Serving: 1QuarterCalories: 74kcalCarbohydrates: 11gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 204mgPotassium: 237mgFiber: 2gSugar: 7gVitamin A: 1894IUVitamin C: 7mgCalcium: 41mgIron: 1mg

Notes

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

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