Keto Oven Roasted Citrus Chicken Recipe
Juicy, crispy-skinned chicken roasted in the oven with lemon, orange, garlic, and herbs. Low-carb and full of flavor, this keto-friendly dish is easy to make and great for weeknight dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 1 Hour
- Total Time: 1 hour 15 minutes
- Yield: 4-6 servings 1x
- Category: Main Course, Dinner
- Method: Oven-Roasted
- Cuisine: American, Keto, Low-Carb
Ingredients
For the marinade:
-
1 whole chicken (3.5–4 lbs) or 6 skin-on, bone-in thighs
-
2 tbsp olive oil
-
Juice of 1 orange (about ¼ cup)
-
Juice of 1 lemon (about 3 tbsp)
-
Zest of both the orange and lemon
-
4 garlic cloves, minced
-
1 tbsp fresh thyme (or 1 tsp dried)
-
1 tsp dried oregano
-
½ tsp smoked paprika
-
Salt and pepper, to taste
For roasting:
-
1 lemon, thinly sliced
-
1 orange, thinly sliced
-
1 small onion, sliced (optional)
-
Few sprigs fresh rosemary or thyme (optional)
Instructions
-
Mix all marinade ingredients in a bowl.
-
Rub the marinade all over the chicken (under the skin too, if possible).
-
Cover and refrigerate for 2 hours, or overnight.
-
Preheat oven to 400°F (200°C).
-
Layer sliced citrus and onion in a roasting pan. Place chicken on top.
-
Pour remaining marinade over chicken.
-
Roast for 40–45 mins (thighs) or 60–75 mins (whole chicken), until internal temp hits 165°F.
-
Halfway through, baste with pan juices.
-
Let rest 10–15 minutes before slicing.
-
Serve with juices spooned over top.
Notes
-
Use thighs for a quicker meal.
-
Don’t skip the zest—it adds huge flavor.
-
Can swap orange with lime or grapefruit.
-
Leftovers work great in salads, wraps, or soups.
-
Store in the fridge up to 4 days.
Nutrition
- Serving Size: 1 serving of 6
- Calories: 350 Sugar: 1g Sodium: 380mg Fat: 23g Saturated Fat: 6g Unsaturated Fat: 16g Trans Fat: 0g Carbohydrates: 3g Fiber: 0.5g Protein: 30g Cholesterol: 110mg