This low carb chicken recipe is perfect for busy parents: a roast chicken your family will love with just minutes of prep. It roasts on a bed of vegetables, so the kids can have potatoes, carrots and other sides while you enjoy a low-carb chicken.
Roasted Chicken with Butter and Herbs
This is a standout roast chicken made with one cup of butter for incredible flavor and crisp skin. Despite sounding indulgent, the method is simple and forgiving, and it produces a moist, juicy bird every time. With basic ingredients and minimal hands-on time, this recipe becomes a reliable go-to for a hearty family meal.
Family-Friendly Low Carb Chicken
Many recipes overlook that children often prefer carbs, so this roast solves that by cooking vegetables and the chicken together. The kids can enjoy potatoes and carrots while you stick to the low-carb portions. In the photos, the meal is served with deviled eggs and asparagus, but you can pair it with whatever your family likes.
Tips & Tricks for a Perfect Roast Chicken
- Combine classic roasting techniques in one simple method to get evenly cooked meat and crisp skin.
- Placing citrus, like lemon halves, inside the cavity adds moisture and a subtle brightness to the meat.
- Herbed butter creates flavor and helps the skin brown while the drippings flavor the vegetables.
- A little oil on the skin supports crisping—no need for much, just enough to help the butter and seasonings adhere.
- Roasting vegetables with the chicken saves time and concentrates flavor as they soak up the drippings.
The chicken roasts to a beautifully browned, crispy skin while the herb butter melts into the vegetables, saturating them with flavor. When cooked properly the meat stays juicy and tender. Choose a larger whole chicken—about 5–7 lbs—for the best results. This size feeds a family comfortably and browns evenly.
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Herb & Butter Roasted Low Carb Chicken Recipe
- 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 family sides)
- 4 large carrots, washed and cut into large chunks
- 1 large white onion, peeled and quartered (roast with vegetables)
Instructions
- 1) Preheat the oven to 350 °F (175 °C).
- 2) Pat the chicken dry with paper towels.
- 3) In a bowl, combine the butter, olive oil and poultry seasoning until smooth. Rub the mixture all over the outside of the chicken until evenly coated.
- 4) Slice the lemon in half and place it inside the chicken cavity along with the small onion and any remaining butter mixture.
- 5) Place the chicken on a rack in a large roaster and arrange the potatoes, carrots and quartered onion around the edges.
- 6) Roast the chicken uncovered until the skin is browned and juices run clear, about 2 hours. At the one-hour mark, stir the vegetables to coat them in melted butter and drippings.
- 7) The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads at least 175 °F. This produces the best texture for roasted chicken.
- 8) Remove from the oven and tent loosely with foil. Let the chicken rest at least 10 minutes before carving.
- 9) Carve and serve the chicken with the roasted vegetables.
Recipe Notes
Nutrition Information
Carbohydrates: 3 g,
Fat: 18 g,
Saturated Fat: 8 g,
Cholesterol: 30 mg,
Sodium: 102 mg,
Potassium: 52 mg,
Fiber: 1 g,
Vitamin A: 410 IU,
Vitamin C: 14.6 mg,
Calcium: 32 mg,
Iron: 0.9 mg
All nutrition information is an estimate and will vary based on ingredients and portion sizes.
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