Keto Garlic Herb Chicken Roast with Autumn Vegetables
How to Make It
Step
Recipe Steps steps 6 1 h 35 min
Step 1
Preheat your oven to 200C/400F and let the chicken sit at room temperature while you prep the vegetables. Peel the carrot, beetroot, and onions, and scrub the radishes. Slice the carrot into discs, slice the red onion, mince the garlic, and cut the radishes and beetroot into wedges.
Step 2
Transfer the vegetables to a baking sheet or roasting pan, drizzle with olive oil, and season with ½ tsp salt and ¼ tsp black pepper. Push the vegetables toward the outer edges of the roasting pan, making room for the chicken.
Step 3
Finley chop the parsley and coriander and transfer them to a bowl. Add the minced garlic, oregano, lemon zest, lemon juice, butter, 1 ½ tsp salt, and ¾ tsp black pepper. Stir well to combine.
Step 4
Take 2 tbsp of the herb butter and add small knobs over the vegetables. Carefully separate the skin from the meat where possible and spread half the butter under the skin. Spread the other half of the butter over the chicken.
Step 5
Stuff the chicken with the yellow onion and half lemon. Place the chicken in the center of the pan, surrounded by the vegetables. Drizzle the vegetables with the chicken broth.
Step 6
Place in the preheated oven and roast for 1 to 1 ¼ hours or until a meat thermometer inserted into the thickest part of the thigh reads at least 165F/74C. Take the pan out of the oven and let it rest for 10 minutes. Serve immediately.
Ingredients
- Radishes Raw – 400 g
- Beetroot – 100 g
- Carrots, raw – 1 medium – 6″ to 7″ long
- Onion, white, yellow or red, raw – 1 medium – 2 1/2″ diameter
- Garlic – 4 clove
- Extra virgin olive oil – 1 tbsp
- Salt – 2 tsp
- Black pepper – 1 tsp
- Parsley – 2 tbsp
- Cilantro – 2 tbsp
- Oregano, dried – 1 tsp
- Lemon Peel Or Zest Raw – 1 tsp
- Lemon juice – 2 tbsp
- Room Temperature Butter – 60 g
- Onion (for flavoring only) – 1 piece
- Lemon (for flavoring only) – 0.5 medium – 2 1/8″ diameter
- Chicken – 1500 g
- Chicken broth – 0.5 cup