Roast Chicken Done Right: Keto-Friendly and Low-Carb

 Keto Roast Chicken with Low-Carb Vegetables

Ingredients:

1 whole chicken

2-3 tablespoons of olive oil

Salt and pepper to taste

1 teaspoon of garlic powder

1 teaspoon of paprika

1 teaspoon of dried thyme

Low-carb vegetables of your choice (such as broccoli, cauliflower, Brussels sprouts, or zucchini)

Instructions:

Preheat your oven to 375°F (190°C).

Rinse the whole chicken under cold water and pat it dry with paper towels.

In a small bowl, mix the olive oil, salt, pepper, garlic powder, paprika, and dried thyme to create a seasoning rub.

Rub the seasoning mixture all over the chicken, making sure to coat it evenly.

Place the seasoned chicken in a roasting pan or baking dish.

Surround the chicken with low-carb vegetables of your choice.

Roast the chicken in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) and the juices run clear.

Once cooked, remove the chicken from the oven and let it rest for a few minutes before carving.

Serve the Keto Roast Chicken with the roasted low-carb vegetables as a delicious and satisfying low-carb meal.

This keto roast meal is not only flavorful and easy to make but also packed with healthy fats and protein, making it a perfect option for a satisfying and low-carb dinner. Enjoy!