Keto chicken with lemon and butter

Keto chicken with lemon and butter

Lemony, salty, and savory? Check. This chicken is going to make you think, “where have you been all of my life?” Bonus: It’s low carb. And did we mention, it’s loaded with a buttery, citrusy flavor? Don’t save roast chicken for Sundays, you can have it any night of the week!

Keto chicken with lemon and butter

Lemony, salty, and savory? Check. This chicken is going to make you think, “where have you been all of my life?” Bonus: It’s low carb. And did we mention, it’s loaded with a buttery, citrusy flavor? Don’t save roast chicken for Sundays, you can have it any night of the week!
USMetric
4 servingservings

Ingredients

  • 3 lbs 1.5 kg chicken whole
  • salt and pepper
  • 2 tsp 2 tsp barbecue seasoning dry rub
  • 5 oz. 150 g butter sliced
  • 1 1 lemon, cut into wedgeslemons, cut into wedges
  • 2 2 yellow onion cut into wedgesyellow onions cut into wedges
  • ¼ cup 60 ml water
  • 1 tsp 1 tsp butter for greasing the baking dish

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C). Grease a deep baking dish with butter. 
  2. Prepare the chicken by drying it thoroughly with paper towels. Season the entire chicken with salt and pepper, including the cavity. Don't skimp on the salt! Next rub the outside of the chicken with the barbecue seasoning, and then place it in the baking dish.
  3. Surround the chicken with the onion and lemon wedges, and then evenly place the butter slices on top of the chicken.
  4. Move the baking dish to the lower oven rack, and bake for 1½ hours or more, depending on the size of the chicken. Frequently baste the chicken with drippings, and if necessary, add water. If testing the chicken for readiness with a kitchen thermometer, insert it into the thickest part of the thigh, avoiding the bone. The chicken is ready when the temperature reads 165°F (75°C).

Tip!

If you want a stronger lemon taste you can put a piece of lemon inside the chicken. Save the drippings and make a sauce if you want. If giblets were a part of the chicken when you bought it, they should not be thrown away. Place them around the chicken, it gives flavor to the pan juices. You don’t have to eat them if you don’t want to. Garnish this amazing chicken with fresh lemon for even more visual appeal!

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7 comments

  1. Janknitz
    It always amazes me to see how European butter cuts like cheese and holds its shape because of the fat content. American butter does not do that!
  2. OldCrock
    Yum. I always boil up the giblets to make stock for the gravy.
  3. Roxy
    I do love a good roast chicken. I would shove the butter under the skin for even more chickeny buttery goodness!
  4. Martina
    I love the recipes of Anne Aobadia and I am asking if her coock book was also published in English language or not? I would like to have it.
    My second question is concerning the cake graph which is visible via phone cell but when I open the recipe on PC, the graph is not there. What is wrong???
    Reply: #6
  5. Daci
    My next door neighbor gave me a dressed pheasant one day,and suggested I use vinegar on it. Well I did,along with sage,garlic,butter,salt,pepper and a dash of curry. It was wonderful!
    So if you don't have lemon,try vinegar.
  6. Zepp
    I have a PC and I see it.
  7. Ian
    A great recipe! We have this every Sunday night now.
    You can put the butter between the skin and the meat.
    The leftover bones make a good bone broth boiled up in water.

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