Expect this paleo and keto roast chicken to be ridiculously juicy, bursting with flavor, and very (very!) easy to whip up!
Lemon & Thyme Keto Roast Chicken 🍗
Roasting a whole chicken can seem a little intimidating at first; but fact is, that even if you’re living solo, whipping up a whole bird is surely the way to go!
Think only 15 minutes prep time, and the chicken will be good for more than just one meal. i.e. meal prepping supreme!
Plus, buying a whole chicken is a sure way to get more bang for your buck. 💸
I’ve been very much in love with roasted radishes (i.e. ‘potatoes) for a while now, and they’re simply awesome in roast dishes too! They soak up all the juices, making for an incredibly tasty side.
And perhaps one of the most lovable things about radishes is their carb count. We’re talking 1.8g net carbs per 100g serving…! That equates roughly to 0.1g net carbs per medium 1-inch radish. Nuts right?
You’ll also notice that I mix in a teaspoon or two of blackstrap molasses (with a dry white wine or broth) for a killer flavor kick. 1 teaspoon (7g) adds 5g net carbs (depending on your macros, very little effect on carbs/serving). But carbs aside, blackstrap molasses is a nutritional powerhouse rich in vital vitamins and minerals, such as iron, calcium, magnesium, vitamin B6, and selenium.
Oh, and I’m also rather fond of serving the chicken with the caramelized lemon slices. You see, after the nice and long roast, they take on a killer flavor and caramelize to perfection; becoming completely edible. But if they’re not your thing, simply remove after roasting.
Lemon & Thyme Keto Roasted Chicken 🍗
- 1 whole chicken skin on, 5 to 6 pounds
- kosher salt
- black pepper freshly ground
- 1 medium onion quartered
- 20 springs thyme
- 2 tablespoons extra virgin olive oil
- 8-10 cloves garlic thinly sliced lengthwise
- 4 medium shallots peeled and quartered lengthwise**
- 2 bunches medium radishes trimmed and halved
- 1/4 cup olives optional
- 1 lemon thinly sliced crosswise
- 2/3 cup dry white wine or chicken broth
- 2 teaspoons blackstrap molasses or sweetener of choice*
- Preheat oven to 425°F/220°C.
- Rinse the chicken inside out and pat dry. If need be, remove any leftover pin feathers. Liberally season with salt and freshly ground black pepper the inside of the chicken. Stuff the cavity with the quartered onion, part of the thyme, and some garlic. Tie the legs together with a kitchen string.
- Pour olive oil onto roasting tray. Spread around the bottom of the pan remaining garlic, shallots, radishes and olives. Place prepared chicken on top and add lemon slices and remaining thyme springs.
- Mix together thoroughly white wine (or broth) and molasses (or sweetener). Pour over the chicken and veggies. Season the chicken on the outside liberally with salt and freshly ground black pepper.
- Roast for 1 1/2 hours, or until the juices run clear between the leg and thigh. A thermometer inserted near the bone should read at least 165°F (75°C). Cover with aluminum foil, and allow the chicken to rest for 20 minutes prior to slicing and serving.
- Oh, and I'm also rather fond of serving the chicken with the caramelized lemon slices. After the nice and long roasting time, they take on a killer flavor and caramelize to perfection; becoming completely edible. But if they're not your thing, simply remove after roasting.