Keto Roasted Chicken and Vegetables

Elevate your weeknight dinner game with this Keto Roasted Chicken and Vegetables recipe, a hearty and wholesome dish that’s both low-carb and packed with flavor. Perfectly seasoned with a blend of garlic powder, paprika, onion powder, and oregano, a whole roasted chicken emerges from the oven golden-brown and juicy, with a hint of citrusy brightness from fresh lemon. Surrounding the chicken are tender zucchini, bell peppers, and broccoli florets, roasted to perfection as they soak up the savory drippings. Ready in just under two hours with minimal prep time, this one-pan wonder is designed to keep your keto lifestyle on track while satisfying the whole family. Serve it fresh out of the oven for a comforting, nutrient-packed meal that’s simply irresistible.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 3.5 pounds Whole chicken
• 3 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Paprika
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 whole Lemon
• 2 medium Zucchini
• 2 medium Bell peppers
• 2 cups Broccoli florets

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

In a small bowl, mix together the olive oil, garlic powder, onion powder, paprika, oregano, salt, and black pepper.

Step 3

Rinse the chicken inside and out under cold water and pat it dry with paper towels.

Step 4

Rub the olive oil mixture all over the chicken, making sure to cover the entire exterior, and also inside the cavity for maximum flavor.

Step 5

Cut the lemon in half and squeeze a bit of lemon juice over the chicken. Place the lemon halves inside the cavity of the chicken.

Step 6

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

Step 7

Prepare the vegetables by cutting the zucchini into slices, the bell peppers into strips, and separating the broccoli into florets.

Step 8

Toss the prepared vegetables with a little olive oil, salt, and pepper to coat them evenly.

Step 9

Spread the vegetables around the chicken in the roasting pan, allowing them to roast and absorb the chicken's flavors.

Step 10

Roast the chicken and vegetables in the preheated oven for about 90 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear.

Step 11

Remove the chicken from the oven, cover it loosely with aluminum foil, and let it rest for about 10 minutes before carving.

Step 12

Serve the chicken slices with the roasted vegetables on the side for a delightful keto-friendly meal.

Nutrition Facts

Serving size	(2575.2g)

Amount per serving	% Daily Value*
Calories	882.7

Total Fat 56.6g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 4.3g
Cholesterol 119.1mg	0%
Sodium 6359.1mg	0%
Total Carbohydrate 61.8g	0%
Dietary Fiber 15.2g	0%
Total Sugars 39.2g
Protein 44.4g	0%

Vitamin D 0IU	0%
Calcium 233.1mg	0%
Iron 7.0mg	0%
Potassium 1935.2mg	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: 54.5%

Protein: 19.0%

Carbs: 26.5%