Lemon Rosemary Roasted Chicken

Why This Is Strictly Keto

A whole chicken, olive oil, butter, lemon, garlic and fresh rosemary — nothing else. Butterflying the bird lets the skin crisp evenly with no breading, no flour and no sugar. The dry white wine is reduced in the pan and adds only trace carbohydrates per serving.

Ingredients

• 1 whole chicken (about 4 lb / 1.8 kg)
• 1 lemon, sliced
• Juice of 1 lemon
• 2 tablespoons fresh rosemary leaves, finely chopped
• 1 small onion, cut into thick wedges
• 2 cloves garlic, smashed
• 1/2 cup (120 ml) dry white wine
• 1/3 cup (80 ml) extra-virgin olive oil
• 2 tablespoons (28g) butter, sliced
• 1 tablespoon sea salt
• 1 teaspoon freshly ground black pepper

Instructions

1. Preheat and butterfly: Heat the oven to 450°F (230°C). Remove the backbone with kitchen shears and flatten the chicken (or ask your butcher to do it). Pat the chicken completely dry with paper towels.

2. Butter under the skin: Loosen the skin over the breasts and thighs and slide slices of butter underneath in several spots.

3. Make the herb oil: Blend or stir together the rosemary, salt, pepper and olive oil, then brush it evenly over both sides of the chicken.

4. Build the pan: Scatter the lemon slices, onion and garlic across the bottom of a 12-inch cast iron skillet and pour in the white wine.

5. Roast: Place the chicken skin-side up in the skillet and roast 45–50 minutes, until the skin is deeply golden and the thickest part of the thigh reads 165°F (74°C).

6. Rest and finish: Drizzle the fresh lemon juice over the chicken and rest 10–15 minutes before carving. Spoon the pan juices over each portion.

Nutritional Info (per serving, approximate)

Tips

• Bone-in, skin-on chicken gives the juiciest meat and crispiest skin.
• Fresh rosemary is far more flavorful than dried; if you must use dried, use about 2 teaspoons.
• Always check doneness with a meat thermometer in the thickest part of the thigh.
• Choose a dry white wine (such as Sauvignon Blanc) to keep the carbs minimal.