Baked chicken is a rich dish and much easier to prepare than it seems. It is also a great alternative to turkey.
You can make chicken any night of the week. It doesn’t take much to prepare because the oven does all the work!
Chicken is great to have on hand because you can do so many things with the leftovers. You can use it to make soup or marinate the bones to make broth.
We recommend that you use organic chicken that has never been treated with antibiotics. Fresh chicken always tastes best and contains the most nutrients.
There are several ways to prepare chicken but we believe that this is the easiest and most enjoyable way. Cooking a whole chicken with the bone intact produces a juicer chicken than if you were to cook the breasts alone.
Plus, it allows you to enjoy the whole chicken and not just the breasts. Dark meat is fattier than white meat, which makes it an ideal meal to eat on the keto diet. You can also enjoy the skin to add to your dietary fat content and help you stay in ketosis.
You can use this recipe when you are preparing your food for the week on Sunday or throw it in the oven for a weeknight dinner. Serve it with your favorite low-carb vegetables or with a salad.
In addition to applying a thick coat of spices and olive oil before cooking, we recommend applying a butter and spice mixture after the chicken is cooked to help keep the chicken juicy.
You can also play around with the spice mixture. Try adding garlic, parsley, oregano, and other tasty spices that compliment the chicken.
Prepare the ingredients.
Start by peeling and chopping the onion and cutting lemon into slices. Wash the chicken thoroughly and pat dry with paper towels. Dry chicken leads to crispy skin.
Add the lemon, thyme or rosemary, onion, salt and pepper to the inside of the chicken.
Tie the legs together and place the wings under the chicken.
Sprinkle chicken with sea salt and olive oil. Rub the skin well so the salt can absorb better. Next, place the chicken onto a roast pan and bake it in the oven for 50 to 60 minutes.
When the chicken is cooked, remove from the oven and use a brush to coat the skin with butter-mustard mixture. Mustard is keto-friendly and makes meat taste great. Slice the chicken and serve hot.
Lemon Thyme Mustard Whole Roasted Chicken
- 2 lb chicken whole
- 2 sprigs thyme or rosemary
- 1 lemon
- 2 tsp salt
- 2 tbsp olive oil
- 1 tsp black pepper
- 1 onion purple
- 2 tbsp butter
- 1 tsp mustard
- Preheat the oven to 440 F degrees (230 C).
- Peel the onion then cut them into small slices. Cut lemon into slices, too.
- Rinse the chicken and dry thoroughly with paper towels. The drier the chicken, the crispier the skin you will achieve.
- Put the thyme, lemon slices, onion, 1 teaspoon of salt and pepper inside the chicken and rub it well.
- Tie the legs and put the wings back so they are stuck under the chicken. By doing this, everything will be cooked evenly.
- Rub olive oil and the remaining salt around the chicken skin. A uniform layer of salt will give the skin a great crispy taste.
- Put the chicken on a baking tray to roast for 50-60 minutes.
- In the meantime, and add melted butter and mustard in a bowl. Once the chicken is cooked, remove from the oven. Stir the mustard butter mixture and brush the chicken skin with this mixture.
- Let rest for 15 minutes. Slice and enjoy with a low-carb salad or side dish.