Low Carb Roasted Herb Chicken with Potatoes
Elevate your dinner table with this flavorful and wholesome Low Carb Roasted Herb Chicken with Potatoes—a perfect blend of comfort and elegance. This recipe features a juicy whole chicken infused with the bright, aromatic flavors of fresh rosemary, thyme, and garlic, complemented by a hint of citrus from lemon slices tucked inside. Instead of traditional potatoes, crispy roasted radishes are used, offering a low-carb twist that doesn’t skimp on texture or taste. With just 20 minutes of prep time, the oven does the hard work, roasting the chicken to golden perfection while the radishes soak up the savory juices for a mouthwatering side dish. It’s an ideal one-pan meal for weeknight dinners or a show-stopping centerpiece for gatherings, delivering a guilt-free indulgence that’s as nutritious as it is delicious!
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Ingredients
- 1 3 to 4 pounds whole chicken
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 4 units garlic cloves, minced
- 1 sliced lemon
- 1 pound radishes, trimmed and halved
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Rinse the chicken under cold water and pat dry with paper towels.
Step 3
In a small bowl, mix together 2 tablespoons of olive oil, chopped rosemary, chopped thyme, minced garlic, salt, and black pepper.
Step 4
Rub the herb mixture all over the chicken, ensuring even distribution, including under the skin where possible for maximum flavor.
Step 5
Arrange the sliced lemon inside the cavity of the chicken for a citrusy aroma.
Step 6
Place the chicken in the center of a large roasting pan.
Step 7
In another bowl, toss the halved radishes with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper.
Step 8
Arrange the radishes around the chicken in the roasting pan.
Step 9
Roast the chicken and radishes in the preheated oven for about 1.5 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C).
Step 10
Broil the chicken for an additional 5 minutes to crisp up the skin, if desired.
Step 11
Remove the chicken from the oven and let it rest for 10 minutes before carving.
Step 12
Serve the roasted chicken with the tender radishes on the side.
Nutrition Facts
| Serving size | (1886.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 673.5 |
| Total Fat 53.5g | 0% |
| Saturated Fat 9.7g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 102.1mg | 0% |
| Sodium 2652.2mg | 0% |
| Total Carbohydrate 21.8g | 0% |
| Dietary Fiber 8.7g | 0% |
| Total Sugars 8.8g | |
| Protein 30.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 164.1mg | 0% |
| Iron 4.0mg | 0% |
| Potassium 1442.1mg | 0% |
Source of Calories