This low carb chicken recipe is perfect for busy parents — a roast chicken your family will love with only minutes of prep. It’s roasted on a bed of vegetables so the kids can have potatoes, carrots and other sides while you enjoy a low-carb main.
Roasted Chicken with Butter and Herbs
This is a bold, flavorful roast chicken made with one cup of butter for rich, golden skin and juicy meat. Despite the indulgence, the recipe is incredibly simple and reliable. Minimal prep and straightforward ingredients make it an ideal roast chicken for weeknights or a relaxed weekend dinner.
Family-Friendly Low Carb Chicken
Many low-carb recipes overlook families with children who often prefer starchy sides. This roast solves that: you get a low-carb, high-fat chicken while the kids enjoy the potatoes and carrots roasted alongside. Serve with simple sides like asparagus and deviled eggs, or whatever your family prefers — everyone gets a satisfying meal with very little extra work.
Tips for a Perfect Roast Chicken
- Combine standard roasting techniques in one easy method for reliable results.
- Placing halved lemons inside the cavity helps keep the meat moist and brightens the flavor.
- Herb-blended butter produces great taste and crisp skin, and the butter juices flavor the vegetables beneath the bird.
- A touch of oil helps the skin crisp up; you don’t need much.
- Roasting the vegetables with the chicken saves time and concentrates flavor as they absorb the drippings.
The chicken roasts to a crisp, golden exterior while staying juicy inside. The herb butter melts into the vegetables, infusing them with savory flavor. Use a large bird — roughly 5–7 lbs — for the best balance of meat and roasting time. This method is a dependable go-to for roast chicken.
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Herb & Butter Roasted Low Carb Chicken Recipe
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- Prep Time
- 10 minutes
- Course
- Main Course
- Cuisines
- Keto, low carb
- Servings
- 4
- Calories
- 178
- Author
- Karami Urbanoski
Ingredients
- 1 large chicken (about 5–6 lbs)
- 1 cup salted butter, room temperature
- 2 tbsp olive oil
- 2 tbsp poultry seasoning
- 1 lemon
- 1 small onion for the cavity
- 2 large potatoes, washed and cut into large chunks (for kids or sides)
- 4 large carrots, washed and cut into large chunks
- 1 large white onion, peeled and quartered (roast with vegetables)
Instructions
- Preheat the oven to 350 °F (175 °C).
- Pat the chicken dry with paper towels.
- Mix the butter, olive oil and poultry seasoning until smooth. Rub the mixture all over the outside of the chicken, coating it completely.
- Cut the lemon in half and place it inside the cavity along with the small onion and any remaining butter mixture.
- Place the chicken on a rack in a large roasting pan and arrange the prepared vegetables around the bird.
- Roast uncovered until the skin is browned and juices run clear, about 2 hours. At the one-hour mark, stir the vegetables to coat them with melted butter and pan juices.
- The chicken is done when an instant-read thermometer in the thickest part of the thigh (not touching bone) reads at least 175 °F. This temperature gives a good texture for roast chicken.
- Remove the chicken from the oven, tent with foil and let rest for at least 10 minutes.
- Carve and serve the chicken with the roasted vegetables.
Recipe Notes
Nutrition Information
Carbohydrates: 3g,
Fat: 18g,
Saturated Fat: 8g,
Cholesterol: 30mg,
Sodium: 102mg,
Potassium: 52mg,
Fiber: 1g,
Vitamin A: 410IU,
Vitamin C: 14.6mg,
Calcium: 32mg,
Iron: 0.9mg
All nutritional information is an estimate and may vary by brands, measurements and portion sizes.
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