Keto Peruvian Chicken

Dive into the irresistible flavors of Keto Peruvian Chicken, a low-carb twist on a classic South American dish! This recipe combines fragrant spices like cumin, paprika, oregano, and a hint of cayenne with zesty lime and aromatic garlic to create a marinade that infuses each bite with bold, smoky depth. Roasted to golden perfection, the juicy, whole chicken is both keto-friendly and utterly satisfying, with a crispy skin that seals in the savory goodness. Finished with fresh cilantro and served alongside lime wedges for a burst of brightness, this dish is perfect for weeknight dinners or impressing guests. Quick to prep and packed with protein, this vibrant roast chicken is a must-try for anyone following a keto or low-carb lifestyle.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 4 pounds whole chicken
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 5 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 0.5 teaspoon cayenne pepper
• 2 tablespoons fresh cilantro, chopped
• 4 lime wedges, for serving

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

In a small bowl, combine the olive oil, lime juice, minced garlic, ground cumin, paprika, dried oregano, black pepper, salt, and cayenne pepper. Mix well to create the marinade.

Step 3

Rinse the whole chicken under cold water and pat dry thoroughly with paper towels.

Step 4

Using your fingers, gently loosen the skin over the breasts and thighs of the chicken, taking care not to tear the skin.

Step 5

Rub the marinade generously over and under the skin of the chicken, as well as inside the cavity. Ensure the marinade is evenly distributed.

Step 6

Place the chicken on a roasting rack in a large baking dish or roasting pan, breast-side up.

Step 7

Tuck the wing tips under the chicken to prevent them from burning.

Step 8

Roast the chicken in the preheated oven for approximately 75 to 90 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.

Step 9

Remove the chicken from the oven and tent with aluminum foil. Allow it to rest for at least 10 minutes before carving.

Step 10

Garnish the chicken with chopped cilantro and serve with lime wedges.

Nutrition Facts

Serving size	(1978.4g)

Amount per serving	% Daily Value*
Calories	736.3

Total Fat 59.5g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 136.1mg	0%
Sodium 2531.6mg	0%
Total Carbohydrate 21.2g	0%
Dietary Fiber 5.5g	0%
Total Sugars 2.5g
Protein 38.4g	0%

Vitamin D 0IU	0%
Calcium 161.4mg	0%
Iron 9.3mg	0%
Potassium 904.1mg	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: 69.2%

Protein: 19.8%

Carbs: 11.0%