Easy Roast Chicken Recipe
There’s so many reasons to cook this easy roast chicken for dinner. First of all, the smells of the chicken are fantastic when cooking in the oven. Second of all, this is a meal that keeps on giving. This recipe for roasted chicken makes the eat juicy, flavorful and fantastic. The bright lemon flavors and fragrant herbs roasted into the chicken is fantastic. There will always be leftovers and you can make chicken sandwich or salads for lunch. With the leftover bones, make a small batch of flavorful chicken stock or broth. Add some veggies in there and you have a wonderful homemade chicken soup. That’s why it’s the meal that keeps on giving.
Video: Recipe for Roast Chicken with Lemon and Herbs
Low Carb and Keto Roast Chicken
As delicious as this roast chicken is, don’t forget that it’s also low carb and keto friendly! Just choose the low carb veggies like green beans, Brussels sprouts, bell peppers, broccoli, and zucchini. You have a fantastic one pot low carb keto chicken dinner for yourself and the whole family. Don’t forget to make a homemade gravy too with butter and a little bit of corn starch because that’s also perfectly keto. As we mentioned before, you can make a keto chicken soup or try out some of our great low carb chicken recipes.
- 2 medium potatoes , cut into 1-inch/2.5cm pieces
- 2 carrots , cut into 1-inch /2.5cm pieces
Preheat oven to 425°F/220°C. Pat the chicken dry with paper towels.
Combine the olive oil, herbs and lemon zest in a bowl.
Place the chicken in a baking dish or large cast iron skillet. Rub the herbed oil mixture over the chicken. Squeeze one whole lemon worth of the lemon quarters over and inside the chicken and place the squeezed pieces in the roasting pan and cavity of the chicken. Place the garlic cloves in the cavity of the chicken or under the chicken skin (under the skin will impart more flavor).
Evenly season the chicken with salt, and black pepper. If cooking with the potatoes and carrots, place them around the chicken in the baking dish.
Roast for about 1 hour 20 minutes to 1 hour 35 minutes or until juices run clear when you cut between the leg and the thigh or the temperature in the thickest part of the thigh reads 165°F/74°C when probed with an instant read thermometer. If cooking with the potatoes and carrots, after the chicken & veggies have cooked for about 50 minutes, check the potatoes and carrots to see how tender they are. If they are perfect, remove them and set aside until the chicken is done. If you’d like the more tender, return the chicken and veggies to the oven and finish cooking, if needed removing the potatoes and carrots early.
Remove from oven and allow to rest for about 10 minutes. Carve and serve with the remaining lemon quarters to squeeze as desired.
Nutrition count does not include optional vegetables.
Check out more of our Easy Low Carb Chicken Recipes
More great roast chicken recipe ideas here.