Main meal
Whole roast chicken with garlic and thyme
The first thing here written to feed a table rather than scaled up to one. Salt it the day before and the skin does the rest.
1gnet carbs
25gfat
33gprotein
360kcal
Per serving105 minServes 6
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Ingredients
For the whole dish · serves 6
- Whole chicken3¼ lb
- Butter2 oz
- Garlic12
- Thymea large bunch
- Lemonone, halved, for the cavity
- Sea saltplenty, the day before
- Black pepperto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
Radish and cucumber salad with dill
+5g net · 82 kcal · 10 min · together 6g net, 442 kcal
Method
6 steps · 105 minutes
- Salt it all over and leave it uncovered in the fridge overnight. This is the single thing that separates crisp skin from pale skin.
- Take it out an hour before it goes in the oven. A fridge-cold bird cooks unevenly from the outside in.
- Push softened butter under the breast skin rather than over it, working from the neck end with your fingers.
- Twenty minutes at 425F to set the skin, then 60 minutes at 350F.
- It is done when the juice from the thigh runs clear and a thermometer in the thickest part reads 165F. Time is a guide and the thigh is the truth.
- Rest it 20 minutes, breast down, so the juices run back into the meat rather than onto the board.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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