This Keto Roast Chicken recipe makes a delicious classic low carb dinner. The chicken is basted with a tasty garlic and lemon butter, which keeps it moist and tender.
Prep Time20 minutesmins
Cook Time1 hourhr20 minutesmins
Brining3 hourshrs
Course: Dinner, Main Course
Cuisine: American, Australian, British, Canadian
Servings: 6servings
Calories: 421kcal
Author: Gerri
Ingredients
⅓cupSalt
½gallonWater
2Lemons
8clovesGarlic
4lbWhole Chicken
⅓cupSalted Buttersoftened
¼cupOlive Oil
2tablespoonsParsleyfinely chopped
½teaspoonSalt
¼teaspoonPepperground
1head Garlichalved
4Sprigs Rosemary
1lbRadishescut into evenly sized pieces
Instructions
In a large bowl or container, add the salt and water. Mix well until the salt has dissolved.
Slice 1 lemon and 4 cloves of garlic, add to the water, along with the whole chicken.
Leave to brine for 3 hours, or overnight for best results.
Once the chicken is ready, preheat your oven to 200C/390F.
Grate the remaining 4 cloves of garlic and add to a bowl, along with the juice from half a lemon, butter, oil, parsley, salt, and pepper. Mix well.
Remove the chicken from the brine and drain well. Pat dry with paper towel.
Place the remaining half of the lemon, head of garlic and rosemary sprigs inside the cavity of the chicken.
Use a piece of cooking twine to tie the legs together. Place the chicken into a roasting dish.
Brush about a third of the butter mixture over the chicken.
Roast the chicken for 1 hour, basting twice.
Add the radishes around the chicken. Roast for another 15-20 minutes, or until the internal temperature reaches 73C/165F.
Carve the chicken into 6 pieces.
Serve the chicken with the roasted radishes.
Video
How To Brine Roast Chicken for The Most Tender & Moist Meat