Keto oven-baked chicken in garlic butter

Simple, amazing, garlicky elegance doesn’t get easier than this! Juicy and tender chicken with buttery garlic goodness will become a new Sunday staple.
Simple, amazing, garlicky elegance doesn’t get easier than this! Juicy and tender chicken with buttery garlic goodness will become a new Sunday staple.

Ingredients

4 servingservings
USMetric
  • 3 lbs 1.4 kg chicken, a whole birdchickens, a whole bird
  • 2 teaspoons 2 teaspoons sea salt
  • ½ teaspoon ½ teaspoon ground black pepper
  • 513 oz. 150 g butter
  • 2 2 garlic clove, mincedgarlic cloves, minced

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C). Season the chicken with salt and pepper, both inside and out.
  2. Place chicken breast up in a baking dish.
  3. Combine the garlic and butter in a small saucepan over medium heat. The butter should not turn brown, just melt.
  4. Let the butter cool for a couple of minutes.
  5. Pour the garlic butter over and inside the chicken. Bake on lower oven rack for 1-1 ½ hours, or until internal temperature reaches 180°F (82°C). Baste with the juices from the bottom of the pan every 20 minutes.
  6. Serve with the juices and a side dish of your choice.

Tip!

If you don’t have a meat thermometer, another way to tell the chicken is done is to poke a skewer between thigh and breast. The juices should run clear, not pink.

12 Comments

  1. Marie
    Please develop a Recipe Book and put it at the top of the page on the toolbar!
    No one wants to search for 10 minutes to find the recipes! Your recipes are fantastic, but the need to be easily and quickly accessible. So far today I have wasted 20 minutes searching for your turnip gratin recipe and I am sure I am not the only person who 'saw something, looked good but now cannot find it'
    Reply: #4
  2. Bob T
    during meal times my wife and I both tackle the cooking. It has to be said we both spend more time washing the dishes than we do eating the food. I have found there is much claim of these recipes being mostly fat, when in fact they are mainly protein based. You can arrange bacon and eggs in so many ways but no matter how you cook them and arrange them on the plate it's still bacon and eggs. SAD FACE! http://www.nationalchickencouncil.org/chicken-the-preferred-protein-f...
  3. Wanda
    When I look up the nutritional content of bacon I find that one slice contains 3.3 gm of fat and 3.0 gm of protein--sounds like more fat than protein to me. Eggs, 5 gm of fat, 6 gm of protein--while not "mostly fat" still almost 50%.
  4. Ginnie
    Good idea.
  5. BobM
    First, you should buy a probe thermometer and use that. These are good:

    http://www.amazon.com/Polder-Digital--Oven-Thermometer-Graphite/dp/B0...

    Second, 180 is way too hot for chicken. I'd take out at 160 at the highest and let carryover take it more. See:

    http://www.foodsafety.gov/keep/charts/mintemp.html

    Third, most chicken in the US could stand some time in brine before cooking. I almost always brine chicken.

    According to this:

    http://www.calorieking.com/foods/calories-in-chicken-roasted-chicken-...

    Chicken thigh with skin is only 57% fat by calories. The butter should help, though.

  6. Laquita
    I would like to see more strict low carb recipes please. Thank you
  7. Judy
    In the oven now! Looking forward to trying this recipe out.
    My kitchen smells amazing at the moment.
  8. Nicole
    I love roasting chicken with butter but unfortunately every time I have the butter burns quite badly, rendering the pan juices pretty useless. Any suggestions for this other than using clarified butter which I can't really be bothered to make or ghee which is a bit expensive?
  9. Dianna
    Love using my air fryer, use foil, and roast with the herb butter. yummy
  10. caitlyn tatarski
    Nutrition facts?
  11. Stephanie
    Nicole, I roast chicken with lemon juice and lots of salt. You can make a butter sauce for after, but those two ingredients make beautiful roasted chicken.
  12. Stephanie
    ... and I agree that 180F is overdone. I take my chicken out to rest at 165F (internal breast & thighs)

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