Keto Classic Roast Chicken Dinner

Elevate your dinner table with this comforting yet low-carb Keto Classic Roast Chicken Dinner, a perfect all-in-one meal that’s packed with flavor and simplicity. This recipe features tender, golden roast chicken infused with the zesty brightness of lemon, aromatic garlic, and fresh herbs like rosemary and thyme. Surrounding the juicy chicken are perfectly roasted keto-friendly vegetables—broccoli, Brussels sprouts, and cauliflower—delicately caramelized for maximum flavor. Finish it off with a rich, velvety gravy made from the pan drippings and thickened with xanthan gum for a keto-approved twist on a classic favorite. With only 20 minutes of prep time, this wholesome, satisfying dish is ideal for family dinners or special occasions, delivering a delicious balance of hearty textures and savory flavors while keeping it fully keto.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 3-4 pounds whole chicken
• 3 tablespoons olive oil
• 1 whole, halved lemon
• 6 cloves, minced garlic
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 2 cups broccoli florets
• 1 cup, halved brussels sprouts
• 2 cups cauliflower florets
• 3 tablespoons butter
• 1 cup chicken broth
• 0.5 teaspoon xanthan gum

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Prepare the chicken by removing any giblets and pat it dry with paper towels.

Step 3

In a small bowl, mix together the olive oil, minced garlic, salt, and pepper.

Step 4

Rub the mixture all over the chicken, ensuring it's thoroughly coated, including the cavity.

Step 5

Place the lemon halves and the herbs (rosemary and thyme) inside the chicken cavity.

Step 6

Place the chicken breast-side up on a roasting pan with a rack.

Step 7

Roast in the preheated oven for 20 minutes.

Step 8

Meanwhile, in a large bowl, toss the broccoli, Brussels sprouts, and cauliflower florets with 1 tablespoon of olive oil, and season with a pinch of salt and pepper.

Step 9

After 20 minutes, reduce the oven temperature to 375°F (190°C) and add the vegetables to the roasting pan around the chicken.

Step 10

Continue roasting for another 60-70 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

Step 11

Remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Step 12

While the chicken rests, prepare the gravy. In a saucepan, melt the butter over medium heat.

Step 13

Add the drippings from the roasting pan to the saucepan, along with the chicken broth.

Step 14

Bring to a simmer, then slowly sprinkle in the xanthan gum, whisking continuously until the gravy thickens.

Step 15

Serve the carved chicken with roasted vegetables and gravy on the side.

Nutrition Facts

Serving size	(2227.4g)

Amount per serving	% Daily Value*
Calories	1077.0

Total Fat 87.9g	0%
Saturated Fat 28.9g	0%
Polyunsaturated Fat 5.1g
Cholesterol 200.8mg	0%
Sodium 3399.5mg	0%
Total Carbohydrate 37.1g	0%
Dietary Fiber 14.4g	0%
Total Sugars 10.0g
Protein 44.8g	0%

Vitamin D 6.7IU	0%
Calcium 250.0mg	0%
Iron 5.9mg	0%
Potassium 1283.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.7%

Protein: 16.0%

Carbs: 13.3%