Low Carb Roasted Whole Chicken

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Chicken is one of our favourite Low Carb foods. And, with only 4 ingredients, this Low Carb Whole Roasted Chicken is incredibly simple to make, but so flavourful.


HOW DO YOU ROAST A WHOLE CHICKEN AND HOW LONG DOES IT TAKE?

Roasting a whole chicken is a lot easier than you think. You really don’t need any special pans or equipment; you can cook it in a large roasting pan with a raised rack, or you can cook it in a large casserole dish. Some people even prop it up on a beer can to make beer can chicken. Another way to cook a whole chicken is to use a large oven proof skillet, or even on a rimmed baking sheet. 

There is really no one way that is better than the other. For me, it isn’t so much about the method as it is about getting a really crispy skin. For that, I recommend basting the liquid over top every 10 minutes for the last half of the roasting time.

Casserole

  • 2 1/2 to 3 pounds: Roast at 400/220° for 1 hour
  • 3 to 3 1/2 pounds: Roast at 400/220° for 1 hour to 1 1/2 hours
  • 3 1/2 to 4 pounds: Roast at 400/220° for 1 1/2 hours to 1 3/4 hours
  • 4 1/2 to 5 pounds: Roast at 400/220° for 1 3/4 hours to 2 hours

Keto Cajun Whole Roasted Chicken | Peace Love and Low Carb

WHAT SHOULD I SERVE WITH THIS EASY WHOLE ROASTED CHICKEN RECIPE?

Honestly, you can serve it with just about anything. It’s really versatile. But here are a few of my favourite low carb side dishes to serve alongside this whole roasted chicken:

  • Low Carb Cajun Cauliflower Rice
  • Cheesy Garlic Creamed Spinach
  • Low Carb Cauliflower Au Gratin
  • Roasted Brussels Sprouts with Garlic Parmesan Cream Sauce
  • Paprika Roasted Radishes and Onions
  • Buttery Cauliflower Rice Pilaf
You can get more recipe ideas in this fantastic low carb recipe ebook: Low Carb Ebook

Keto Cajun Cauliflower Rice | Peace Love and Low Carb

INSTRUCTIONS

  1. Preheat the oven to 400°F.
  2. Place the chicken, breast side up, in a shallow roasting pan. Add the chicken stock to the bottom of the roasting pan.
  3. Gently loosen the skin covering the breasts of the chicken, lifting it away from the breast, creating a pocket between the breast and the skin.
  4. Pack half of the seasoning between the skin and the breasts, distributing it evenly. Rub the other half of the seasoning all over the top of the chicken.
  5. Bake on the middle rack for 40 minutes. Take the chicken out of the oven, baste the juices over the top of it and return it to the oven. Roast for an additional 30 to 45 minutes, basting every 10 minutes.
  6. Roast until it is cooked all the way through, with a meat thermometer reaching 165°F, and the skin is nice and crispy.

NOTE:

Total Carbs Per Serving: Less than 1

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