About
This keto roasted chicken is rich with butter, warming festive spices and just a hint of citrus.
A great way to spice up your regular Sunday roast or as an alternative to turkey over the holiday season!
Ingredients
- 2.6 pound chicken, whole, skin eaten
- 2 tablespoon unsalted butter
- 2 clove garlic
- 1 teaspoon lemon peel or zest raw
- ½ teaspoon allspice, ground
- ½ teaspoon ginger, ground
- ½ teaspoon cinnamon, ground
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Bring the butter to room temperature so that it is soft and add to a mixing bowl. Mince the ginger and add to the butter along with the lemon zest, cinnamon, ginger and allspice. Mix all together well to create a flavoured butter.
- Place 2/3 of the butter mixture beneath the chicken skin over the breast.
- Rub the remaining butter over the outside of the chicken and season with salt and pepper.
- Place the chicken in the oven for 1 hour 15 to 1 hour 30 or until completely cooked through, the meat is tender and the juices run clear. Spoon the melted butter over the chicken halfway through cooking.
Nutrition Facts
- Servings: 4
- Calories: 760.4kcal/3181.3kJ (per serving)
- Fat: 45.9g (per serving)
- Carbs: 1.3g (per serving)
- Protein: 80.7g (per serving)
