Ingredients
1 (3.5–4 lb) whole chicken or 2 lbs bone-in skin-on chicken thighs
4 tbsp unsalted butter, softened
3 garlic cloves, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
Instructions
Preheat oven to 425°F (220°C)
Pat chicken dry with paper towels and season exterior with salt and pepper
In a bowl, mix butter, garlic, rosemary, thyme, lemon zest, lemon juice, and pepper
Gently loosen skin over chicken and spread half the herb butter under the skin
Spread remaining butter mixture over exterior and drizzle with olive oil
Place on a wire rack in a roasting pan and roast 60 minutes, or until internal temperature reaches 165°F
Let rest 10 minutes before slicing
Notes
Prepare herb butter up to 1 day ahead for deeper flavor
Use skin-on thighs for juicier meat with richer fat rendering
Trim excess fat from chicken, but leave some for moisture
Leftovers pair well with keto cauliflower rice or roasted zucchini
- Prep Time: 15
- Cook Time: 60
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 chicken portion (breast/thigh)
- Calories: 420
- Sugar: 0g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 10g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 140mg