Keto Whole Roast Herb Chicken [with Brussels Sprouts]
Here’s a buttery roasted chicken dinner that you can put together with ease. First I’ll show you how to get your bird trussed for roasting, then we’ll give the chicken a nice butter massage. We’ll use fresh herbs like oregano and thyme, as well as dried marjoram and parsley, to infuse the meat with flavor. Then, before the last stretch of the roasting process, we’ll throw some Brussels sprouts into pan as well. It’s a one pan meal!
I don’t know about you guys, but I have had a very hard time finding kitchen twine at the grocery store lately. If you find it impossible to find, and can’t grab it online, then you can create two slits in the loose skin near the hole for the cavity. Then, just tuck the legs inside the holes. I think trussing is better, but I use this method all the time too.
I think this recipe is easy to prepare if you have company coming over, but I honestly just like roasting a bird for my immediate family sometimes. It feels really special!
If you’d like to make some gravy then try the version from our bacon roasted chicken recipe. I think this would also pair really well with some cauliflower mashed “potatoes.”
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
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Ingredients:
5 pounds whole roaster chicken, by weight*
Salt and pepper to taste
1 small bunch fresh oregano
1 small bunch fresh thyme
1 whole lemon
4 tablespoons butter, softened
1 tablespoon dried marjoram
1 tablespoon dried parsley
2 pounds frozen Brussels sprouts
1 tablespoon olive oil
1 package kitchen twine
Nutrition Summary: This makes a total of 8 servings of Herbed Roast Chicken with Brussels Sprouts. Each serving comes out to be 429.88 Calories, 30.45g Fats, 5.1g Net Carbs, and 32.95g Protein.
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This looks delicious, and I LOVE Brussels Sprouts! I’ll be giving this recipe a try. Thanks for another great video and recipe! 🥰