Roast chicken with rosemary and garlic butter

Crispy-skinned roast chicken, flavored with rosemary and topped with garlic butter, served with reduced juice. Perfect for a keto family dinner.

Ingredients

whole chicken

clarified butter (or butter)

garlic cloves

fresh rosemary

salt

pepper

Instructions

1. Remove the chicken from the refrigerator 30 minutes before cooking to cool it. Preheat the oven to 200°C.
2. Dry the skin with absorbent paper, rub generously with salt and pepper. Slide a few sprigs of rosemary and 2 crushed garlic cloves into the cavity.
3. Melt the clarified butter with the remaining garlic; brush the skin with garlic butter to promote coloring.
4. Place the chicken breast side up in a dish, place in the center and roast for 60–75 minutes depending on size (internal temperature 75°C at the thigh). Baste the chicken every 20 minutes with the juices.
5. Remove from oven, let rest for 10 minutes under aluminum foil; collect the juice, degrease slightly and reduce for 2–3 minutes over high heat if necessary to coat.
6. Slice and serve topped with the reduced juice, accompanied by low-carb roasted vegetables.

Variants

• Replace the rosemary with thyme and lemon for a different note.

Tips

• Letting the chicken rest ensures juicy meat; do not skip this step.

FAQ