Keto Roasted Chicken with Savory Vegetables

Experience a mouthwatering low-carb dinner with this Keto Roasted Chicken with Savory Vegetables, a dish that combines juicy, herb-crusted chicken with a medley of tender, roasted zucchini, bell peppers, broccoli, and carrots. This keto-friendly recipe is seasoned to perfection with fragrant herbs like thyme and rosemary, then finished with a bright splash of fresh lemon juice for a flavor-packed meal that's irresistibly savory. Perfectly roasted in one pan, this hearty and wholesome dish is not only easy to prepare but also ideal for family dinners, meal prep, or serving a crowd. With only 20 minutes of prep time and minimal effort, you'll enjoy a beautifully golden, buttery chicken paired with nutrient-rich, flavorful vegetables—all in line with your keto lifestyle.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 4 pounds whole chicken
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 medium zucchini
• 2 medium bell peppers
• 1 head broccoli
• 2 medium carrots
• 2 tablespoons butter
• 1 medium lemon
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

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

Step 3

In a small bowl, mix the olive oil, garlic powder, onion powder, dried thyme, dried rosemary, salt, and black pepper.

Step 4

Rub the entire chicken, both inside and out, with the spice mixture.

Step 5

Chop the zucchini, bell peppers, broccoli, and carrots into bite-sized pieces.

Step 6

Place the chopped vegetables in the bottom of a large roasting pan.

Step 7

Drizzle the vegetables with 1 tablespoon of olive oil and sprinkle with salt and pepper.

Step 8

Place the prepared chicken on top of the vegetables in the roasting pan.

Step 9

Cut the butter into small chunks and place it under the skin of the chicken breast.

Step 10

Halve the lemon, and squeeze the juice over the chicken and vegetables. Place the lemon halves inside the chicken cavity.

Step 11

Transfer the roasting pan to the preheated oven. Roast for 1 hour to 1 hour and 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear when the thigh is pierced.

Step 12

Remove the pan from the oven and let the chicken rest for 10 minutes before carving.

Step 13

Finely chop the fresh parsley and sprinkle it over the chicken and vegetables as a garnish.

Step 14

Serve the roasted chicken with the savory vegetables on the side.

Nutrition Facts

Serving size	(3071.9g)

Amount per serving	% Daily Value*
Calories	1129.4

Total Fat 68.7g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 3.9g
Cholesterol 201.9mg	0%
Sodium 7040.3mg	0%
Total Carbohydrate 85.3g	0%
Dietary Fiber 21.8g	0%
Total Sugars 47.7g
Protein 51.7g	0%

Vitamin D 4.5IU	0%
Calcium 347.5mg	0%
Iron 8.2mg	0%
Potassium 3373.3mg	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: 53.0%

Protein: 17.7%

Carbs: 29.3%