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Keto roast chicken in garlic butter

Keto roast chicken in garlic butter

1
2
3
4
5
4.8
26 Ratings
Not enough ratings
Simple, amazing, garlicky elegance doesn’t get easier than this! Juicy and tender chicken with buttery garlic goodness will become a new Sunday staple.
May 10 2016 by , photo by , nutritional review by in Recipes, Main course

Keto roast chicken in garlic butter

1
2
3
4
5
4.8
26 Ratings
Not enough ratings
Simple, amazing, garlicky elegance doesn’t get easier than this! Juicy and tender chicken with buttery garlic goodness will become a new Sunday staple.
USMetric
4 servingservings

Ingredients

  • 3 lbs 1.4 kg whole chicken, a whole bird
  • 2 tsp 2 tsp sea salt
  • ½ tsp ½ tsp ground black pepper
  • 6 oz. 170 g butter
  • 2 2 garlic clove, mincedgarlic cloves, minced
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C). Season the chicken with salt and pepper, both inside and out.
  2. Place chicken breast up in a baking dish.
  3. Combine the garlic and butter in a small saucepan over medium heat. The butter should not turn brown, just melt.
  4. Let the butter cool for a couple of minutes.
  5. Pour the garlic butter over and inside the chicken. Bake on lower oven rack for 1-1 ½ hours, or until internal temperature reaches 180°F (82°C). Baste with the juices from the bottom of the pan every 20 minutes.
  6. Serve with the juices and a side dish of your choice.

Tip!

If you don’t have a meat thermometer, another way to tell the chicken is done is to poke a skewer between thigh and breast. The juices should run clear, not pink.

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26 comments

  1. 1
    Marie
    May 11 2016
    Please develop a Recipe Book and put it at the top of the page on the toolbar!
    No one wants to search for 10 minutes to find the recipes! Your recipes are fantastic, but the need to be easily and quickly accessible. So far today I have wasted 20 minutes searching for your turnip gratin recipe and I am sure I am not the only person who 'saw something, looked good but now cannot find it'
    Replies: #4, #13
  2. 2
    Bob T
    May 11 2016
    during meal times my wife and I both tackle the cooking. It has to be said we both spend more time washing the dishes than we do eating the food. I have found there is much claim of these recipes being mostly fat, when in fact they are mainly protein based. You can arrange bacon and eggs in so many ways but no matter how you cook them and arrange them on the plate it's still bacon and eggs. SAD FACE! http://www.nationalchickencouncil.org/chicken-the-preferred-protein-f...
  3. 3
    Wanda
    May 11 2016
    When I look up the nutritional content of bacon I find that one slice contains 3.3 gm of fat and 3.0 gm of protein--sounds like more fat than protein to me. Eggs, 5 gm of fat, 6 gm of protein--while not "mostly fat" still almost 50%.
  4. 4
    Reply to comment #1 by Marie
    Ginnie
    May 11 2016
    Good idea.
  5. 5
    BobM
    May 11 2016
    First, you should buy a probe thermometer and use that. These are good:

    http://www.amazon.com/Polder-Digital--Oven-Thermometer-Graphite/dp/B0...

    Second, 180 is way too hot for chicken. I'd take out at 160 at the highest and let carryover take it more. See:

    http://www.foodsafety.gov/keep/charts/mintemp.html

    Third, most chicken in the US could stand some time in brine before cooking. I almost always brine chicken.

    According to this:

    http://www.calorieking.com/foods/calories-in-chicken-roasted-chicken-...

    Chicken thigh with skin is only 57% fat by calories. The butter should help, though.

  6. 6
    Laquita
    May 13 2016
    I would like to see more strict low carb recipes please. Thank you
  7. 7
    Judy
    May 28 2016
    In the oven now! Looking forward to trying this recipe out.
    My kitchen smells amazing at the moment.
  8. 8
    Nicole
    January 29 2017
    I love roasting chicken with butter but unfortunately every time I have the butter burns quite badly, rendering the pan juices pretty useless. Any suggestions for this other than using clarified butter which I can't really be bothered to make or ghee which is a bit expensive?
  9. 9
    Dianna
    October 14 2017
    Love using my air fryer, use foil, and roast with the herb butter. yummy
  10. 10
    caitlyn tatarski
    October 31 2017
    Nutrition facts?
  11. 11
    Stephanie
    January 26 2018
    Nicole, I roast chicken with lemon juice and lots of salt. You can make a butter sauce for after, but those two ingredients make beautiful roasted chicken.
  12. 12
    Stephanie
    January 26 2018
    ... and I agree that 180F is overdone. I take my chicken out to rest at 165F (internal breast & thighs)
  13. 13
    Reply to comment #1 by Marie
    Michael
    September 23 2018
    Um I just typed turnip gratin in search and it was the first recipe. 20 seconds!
  14. 14
    Grace
    February 25 2019
    I LOVED LOVED LOVED this! Super easy to make. I brined it overnight and stuck it in after church. I made tricolor roasted veggies with it. Fabulous combo - totally agree that 180 is too much. I used my thermometer suggestions of 165 and then upped it to 170 just to make sure. Family devoured it.
  15. 15
    Jan
    May 5 2019
    I do wonder about the 180 degree temp; Martha Stewart says it is done when it reaches 165 degrees. Guess one could check at the lower temp---and cook longer if necessary. Always use a thermometer to check.
  16. 1 comment removed
  17. 17
    MANDY
    June 2 2019
    How much of this chicken can we have for a meal please?
    Reply: #18
  18. 18
    Reply to comment #17 by MANDY
    Kristin Parker Team Diet Doctor
    June 4 2019

    How much of this chicken can we have for a meal please?

    This recipe makes 4 servings as written.

  19. 19
    Lindsey Gilbert
    September 19 2019
    This recipe produces the best roast chicken with crispy skin.
    It's a favourite of mine, I like to make pockets between the skin and the breast meat and pour some of the garlic juices in using a spoon. Yum Yum xx
  20. 20
    Kate
    October 23 2019
    May I use olive oil instead? My bf is not on low carb and he's afraid of butter
    Reply: #21
  21. 21
    Reply to comment #20 by Kate
    Kristie Sullivan, PhD Team Diet Doctor
    October 23 2019
    You could try it. It won't have the same flavor, but it will have the additional fat.
  22. 22
    Christine
    April 8 2022
    Simple and delicious.
  23. 23
    Christine
    June 7 2022
    Could you please change the name of this recipe to include the word "roast". There are many chicken recipes and I always spend about 10 minutes trying to find this one. Thank you!
    Reply: #24
  24. 24
    Reply to comment #23 by Christine
    Kerry Merritt Team Diet Doctor
    June 9 2022

    Could you please change the name of this recipe to include the word "roast". There are many chicken recipes and I always spend about 10 minutes trying to find this one. Thank you!

    Thanks for your suggestion! I have passed it on to our team for consideration.

  25. 25
    dwir917
    October 9 2022
    Just a quick question: It is okay to eat the skin, right? The skin is included in the nutrition for this dish? I hope so! :)
    Reply: #26
  26. 26
    Reply to comment #25 by dwir917
    Kerry Merritt Team Diet Doctor
    October 10 2022

    Just a quick question: It is okay to eat the skin, right? The skin is included in the nutrition for this dish? I hope so! :)

    Yes, you're correct! :)

  27. 27
    Lupco
    December 7 2022
    This is our family’s go to for the tastiest guilt free very easy to prepare dinner most of the time we have a side of beans tossed in the garlic butter
    I use 6 cloves garlic and reduce the butter to140 grams and lift some of the skin and pour under

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Ratings

5
92%
4
4%
3
0%
2
0%
1
4%
4.8
1
2
3
4
5
26 Ratings

Ratings

5
92%
4
4%
3
0%
2
0%
1
4%
4.8
1
2
3
4
5
26 Ratings