Let’s be real, roasted chicken is a classic, but when you’re on a keto diet, finding a flavorful version that checks all the right boxes—juicy, crispy, herby, and keto-friendly—feels like hitting the jackpot. This keto lemon herb roasted chicken recipe nails it. It’s simple, packed with flavor, and pairs perfectly with low-carb sides that make it a complete meal without breaking your carb bank.
Ready for the most flavorful roasted chicken that’ll have your kitchen smelling like heaven? Let’s get cooking!
Why This Recipe Works for Keto
- Low-Carb Goodness: Lemon, herbs, garlic, and olive oil provide all the flavor without adding unnecessary carbs.
- Healthy Fats: Olive oil and butter add a nice dose of fats that help keep you in ketosis.
- Versatile: You can pair this chicken with a variety of keto-friendly sides, from roasted veggies to cauliflower mash.
- Meal-Prep Friendly: Roast it once, and you’ve got lunch or dinner sorted for days. Plus, it’s freezer-friendly if you want to stash some for a rainy day.
The Star of the Show: Lemon Herb Roasted Chicken
Ingredients:
- 1 whole chicken (about 4-5 lbs)
- 3 tbsp olive oil
- 4 tbsp unsalted butter, softened
- 4 garlic cloves, minced
- 1 large lemon, zested and juiced
- 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
- 2 tbsp fresh thyme leaves (or 1 tbsp dried)
- 1 tbsp fresh parsley, chopped (optional)
- Salt and pepper to taste
Steps to Make It:
- Preheat the oven to 425°F (220°C).
This high heat ensures a crispy golden-brown skin while keeping the meat tender inside. - Prepare the chicken by removing any excess fat and patting it dry with paper towels. Dry skin = crispy skin. No one wants soggy chicken skin.
- Make the herb butter: In a bowl, mix the softened butter, olive oil, garlic, lemon zest, rosemary, thyme, and a pinch of salt and pepper. This mixture is going to work magic both under and on top of the chicken skin.
- Season the chicken: Gently loosen the skin on the breast and thighs using your fingers or a spoon. Rub half of the herb butter under the skin. Spread the remaining butter all over the outside of the chicken. Don’t forget to get into all those crevices—more coverage means more flavor.
- Add the lemon juice: Squeeze the juice from the lemon all over the chicken. Stuff the squeezed lemon halves inside the cavity of the chicken to add more flavor from the inside out.
- Truss the chicken (optional): If you want an evenly roasted bird, tie the legs together with kitchen twine. This step isn’t mandatory, but it helps the chicken cook evenly.
- Roast the chicken: Place it in a roasting pan or a large oven-proof skillet, breast side up. Roast for about 1 hour and 15 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (75°C). Baste the chicken with the pan juices halfway through roasting to keep it moist.
- Rest before carving: Once done, let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, keeping the meat juicy.
Tasty Keto-Friendly Sides to Pair with the Chicken
1. Garlic Butter Roasted Broccoli
Roasting broccoli brings out a nutty flavor that pairs beautifully with the lemony chicken.
Ingredients:
- 1 head of broccoli, cut into florets
- 2 tbsp olive oil
- 2 tbsp butter, melted
- 3 garlic cloves, minced
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (if you’re roasting this alongside the chicken, you can put it in during the last 30 minutes of roasting).
- Toss the broccoli with olive oil, melted butter, garlic, salt, and pepper. Spread it on a baking sheet in a single layer.
- Roast for 20-25 minutes, flipping halfway, until tender and slightly crispy on the edges.
2. Creamy Cauliflower Mash
A keto spin on mashed potatoes, this creamy cauliflower mash is rich, fluffy, and just as comforting.
Ingredients:
- 1 large head of cauliflower
- 3 tbsp butter
- 2 tbsp cream cheese
- ¼ cup heavy cream
- Salt and pepper to taste
- Fresh chives (optional)
Instructions:
- Steam or boil the cauliflower until tender, about 10-12 minutes. Drain well.
- In a food processor, blend the cauliflower with butter, cream cheese, and heavy cream until smooth. Season with salt and pepper to taste.
- Garnish with chopped chives if you like, and serve hot.
3. Zucchini Noodles with Lemon and Parmesan
Light and refreshing, these zucchini noodles are a great low-carb alternative to pasta.
Ingredients:
- 3 medium zucchini, spiralized
- 2 tbsp olive oil
- 1 garlic clove, minced
- ½ lemon, juiced
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
- Toss in the zucchini noodles and cook for 2-3 minutes, just until they’re tender but still have a bit of bite.
- Remove from heat and stir in lemon juice and Parmesan. Season with salt and pepper, then serve immediately.
Bonus Tip: Storing Leftovers
Got leftover chicken? Lucky you! Store it in an airtight container in the fridge for up to 4 days. You can use the leftovers to make keto chicken salad, toss it into a low-carb wrap, or simply reheat for another meal. Pro tip: To keep the skin crispy when reheating, pop it in the oven at 375°F for about 10 minutes.
Keto Meal Plan Ideas Using the Roasted Chicken
This roasted chicken isn’t just a one-hit wonder. It can stretch across several meals if you plan right. Here are a few ideas:
- Keto Chicken Salad: Shred the leftover chicken and toss it with mayo, celery, and a little Dijon mustard for a creamy, crunchy salad.
- Chicken & Veggie Stir Fry: Sauté some leftover roasted broccoli with a bit of chicken, olive oil, and a dash of soy sauce for a quick keto stir fry.
- Low-Carb Wraps: Use large lettuce leaves or low-carb tortillas to make wraps filled with shredded chicken, sliced avocado, and a dollop of sour cream.
Conclusions
Keto doesn’t have to mean boring or flavorless. This lemon herb roasted chicken, paired with delicious low-carb sides, brings all the comfort and flavor you could want from a meal—without kicking you out of ketosis. Whether you’re feeding a family or just cooking for yourself, this recipe is one you’ll keep coming back to.
So, grab your ingredients, preheat that oven, and let’s make dinner tonight something to talk about! Don’t forget to save or pin this recipe for later—you’ll thank yourself the next time you’re craving something hearty and keto-friendly. Happy cooking.
PrintKeto Lemon Herb Roasted Chicken with Tasty Sides
This juicy keto lemon herb roasted chicken is packed with fresh herbs, garlic, and a hint of lemon, creating the perfect low-carb dinner. With crispy skin and tender meat, it’s great for meal prep, weeknight recipes inspo, or special occasions. Pair it with tasty keto-friendly sides like roasted broccoli or creamy cauliflower mash for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main Course, Dinner
- Method: Roasting
- Cuisine: American, Keto, Low-Carb
Ingredients
- 1 whole chicken (4–5 lbs)
- 3 tbsp olive oil
- 4 tbsp unsalted butter, softened
- 4 garlic cloves, minced
- 1 large lemon (zested and juiced)
- 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
- 2 tbsp fresh thyme leaves (or 1 tbsp dried)
- 1 tbsp fresh parsley, chopped (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the chicken by patting it dry with paper towels.
- Make the herb butter by mixing the softened butter, olive oil, garlic, lemon zest, rosemary, thyme, and a pinch of salt and pepper in a bowl.
- Season the chicken by gently loosening the skin and rubbing half of the herb butter underneath. Spread the remaining butter on the outside of the chicken.
- Squeeze the lemon juice over the chicken and place the used lemon halves inside the cavity.
- Roast the chicken in a roasting pan or oven-safe skillet for 1 hour and 15 minutes, basting with pan juices halfway through.
- Check the internal temperature, ensuring it reaches 165°F (75°C) at the thickest part of the thigh.
- Let the chicken rest for 10-15 minutes before carving.
Notes
- For even roasting, truss the chicken by tying the legs together with kitchen twine.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for later use.
- Serve with keto sides like garlic butter broccoli or zucchini noodles for a complete meal.
Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.
Nutrition
- Serving Size: 1 serving
- Calories: 320 Sugar: 0g Sodium: 400mg Fat: 22g Saturated Fat: 8g Unsaturated Fat: 12g Trans Fat: 0g Carbohydrates: 1g Fiber: 0g Protein: 28g Cholesterol: 110mg