This low carb chicken recipe is perfect for busy parents—minimal prep, maximum flavor. Roast a whole chicken on a bed of vegetables so the family can enjoy potatoes, carrots and more while you stick to a low-carb portion. Simple, flavorful, and family-friendly.
Roasted Chicken with Butter and Herbs
This is a show-stopping roast chicken brushed with a rich herb-butter mixture. Yes, it uses one cup of butter, but spread across the bird it produces an incredibly moist, deeply flavored chicken with crisp, golden skin. The technique is straightforward and the ingredient list is short—perfect for an easy weeknight roast or a relaxed weekend dinner.
Family-Friendly Low Carb Chicken
Many recipes overlook the fact that parents often need to feed kids who prefer carbs. This roast solves that by letting you serve the buttery, low-carb chicken to adults while roasting potatoes and carrots alongside for children. The whole meal comes together with very little extra work, making it ideal for families.
Tips & Tricks for a Perfect Roast Chicken
- Use a cavity-stuffed lemon for added moisture and subtle brightness—this keeps the meat juicy.
- The butter and herbs are key to flavor and crisp skin; melted butter also flavors the vegetables below.
- A little oil on the skin helps it crisp up evenly. You only need a small amount.
- Roasting vegetables with the chicken lets them cook in the pan juices and herbs, saving time and adding flavor.
- Check doneness with an instant-read thermometer for best results—aim for the recommended temperature below.
The chicken roasts up juicy with beautifully crisp skin and the herb-butter infusion flavors both bird and vegetables. Use a large chicken—around 5–7 lbs works well—to serve a family comfortably. Letting the bird rest after roasting keeps the juices locked in for easier carving and better texture.
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Herb & Butter Roasted Low Carb Chicken Recipe
- Prep Time
- 10 minutes
- Course
- Main Course
- Cuisines
- Keto, low carb
- Servings
- 4
- Calories
- 178
- Author
- Karami Urbanoski
Ingredients
- 1 large chicken around 5-6 lbs
- 1 cup salted butter, room temperature
- 2 tbsp olive oil
- 2 tbsp poultry seasoning
- 1 lemon
- 1 small onion for the cavity
- 2 large potatoes, washed and cut into large chunks (for kids/non-low-carb portions)
- 4 large carrots, washed and cut into large chunks
- 1 large white onion, peeled and quartered (to roast with vegetables)
Instructions
- Preheat oven to 350 °F.
- Pat the chicken dry with paper towels.
- Mix the butter, olive oil and poultry seasoning until well combined. Rub the mixture all over the outside of the chicken until evenly coated.
- Cut the lemon in half and place it inside the chicken cavity with the small onion and any remaining butter mixture.
- Place the chicken on a roasting rack in a large roaster. Arrange the potatoes, carrots and quartered onion around the edges.
- Roast uncovered until the chicken is browned and juices run clear, about 2 hours. At the one-hour mark, stir the vegetables to coat them with melted butter and pan juices.
- The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) registers at least 175 °F for best texture.
- Remove the bird from the oven and tent loosely with foil. Allow to rest for at least 10 minutes.
- Carve and serve the chicken with the roasted vegetables.
Recipe Notes
Nutrition Information
,
Carbohydrates: 3 g
,
Fat: 18 g
,
Saturated Fat: 8 g
,
Cholesterol: 30 mg
,
Sodium: 102 mg
,
Potassium: 52 mg
,
Fiber: 1 g
All nutrition info is an estimate from a third-party calculator and will vary based on brands, portion sizes and preparation.
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