Low Carb Roasted Chicken with Savory Vegetables

Savor a wholesome, flavorful dinner with this Low Carb Roasted Chicken with Savory Vegetables—a perfect balance of tender, herb-infused chicken and nutrient-rich, caramelized vegetables. This recipe showcases a beautifully roasted whole chicken, seasoned with garlic, lemon, rosemary, and thyme for an irresistible aroma. Surrounding the chicken are vibrant low-carb vegetables like zucchini, cauliflower, and broccoli, seasoned with paprika for a smoky touch. Ready in just under two hours, this one-pan dish is easy to prepare, low in carbohydrates, and packed with protein, fiber, and nutrients, making it a guilt-free indulgence. Impress your family with this comforting, oven-roasted meal that's ideal for weeknight dinners or special gatherings. Perfect for those embracing keto or low-carb lifestyles!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 3.5 pounds whole chicken
• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• 1 lemon, sliced
• 2 sprigs fresh rosemary
• 1 bunch fresh thyme
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 medium zucchini, chopped
• 1 head cauliflower florets
• 1 large red bell pepper, chopped
• 1 large yellow onion, sliced
• 2 cups broccoli florets
• 1 teaspoon paprika

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Remove the giblets from the chicken cavity if present, and pat the chicken dry with paper towels.

Step 3

Rub the chicken with 2 tablespoons of olive oil, ensuring it's coated evenly.

Step 4

Season the chicken generously with salt and pepper, including the inside of the cavity.

Step 5

Stuff the cavity with minced garlic, lemon slices, fresh rosemary, and fresh thyme.

Step 6

Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.

Step 7

Arrange the chicken in the center of a large roasting pan.

Step 8

In a large mixing bowl, toss together the zucchini, cauliflower florets, red bell pepper, yellow onion, and broccoli florets with 1 tablespoon of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and the paprika.

Step 9

Arrange the vegetables around the chicken in the roasting pan.

Step 10

Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes or until the internal temperature reaches 165°F (74°C) near the thigh. The juices should run clear when the chicken is pierced between the leg and body.

Step 11

Halfway through roasting, stir the vegetables to ensure even cooking.

Step 12

Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.

Step 13

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

Nutrition Facts

Serving size	(3323.2g)

Amount per serving	% Daily Value*
Calories	1075.8

Total Fat 58.7g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat g
Cholesterol 119.1mg	0%
Sodium 5157.8mg	0%
Total Carbohydrate 104.6g	0%
Dietary Fiber 36.4g	0%
Total Sugars 39.4g
Protein 60.7g	0%

Vitamin D 0IU	0%
Calcium 619.0mg	0%
Iron 14.8mg	0%
Potassium 4234.8mg	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: 44.4%

Protein: 20.4%

Carbs: 35.2%