This one-skillet whole roasted chicken with herbed butter jus (sauce) is a game-changer! With only a few basic ingredients, kitchen twine, and a meat thermometer, this recipe produces buttery, juicy meat with crispy skin every time!
The secret for moist chicken with crispy skin? Preheat your skillet and turn off the oven halfway through cooking! Then, served with an herbed butter jus, it'll be the best roasted chicken you've ever eaten.
This recipe is gorgeous and perfect to serve to guests but yet easy enough to serve as a weeknight dinner for your family.
Ingredients
Here are the simple things you'll need for the roasted keto chicken:
- 5-6 Lb. Whole Chicken - If you choose a smaller bird, be sure to reduce the cooking time accordingly.
- Sea Salt, Ground Pepper, Garlic - Simple (but extremely flavorful!) seasonings.
- Melted Butter - Adds flavor and crisps the skin. If the butter clumps because the bird is cold - no problem!
- Kitchen Twine - To tie the legs together. Do not skip or the underside of the legs will not cook through!
Here are simple herbed butter jus ingredients:
- Jus - Leftover juices after roasting the keto chicken.
- Chicken Broth - Adds substance and flavor.
- Diced Onion - Adds flavor.
- Dijon Mustard - Adds flavor, emulsifies, and thickens the sauce.
- Fresh Lemon Juice - Brightens the sauce.
- Butter - Adds richness, flavor, and a silky finish.
- Thyme - Adds tons of flavor, be sure not to skip!
- Freshly Ground Pepper - While you don't have to use freshly ground, it's highly recommended.
Frequently asked questions
Jus is a thin sauce or gravy made from meat juices.
This is simply a matter of grammar. Jus means "juice" and Au Jus means "with juice"
Your keto whole roasted chicken is done when a meat thermometer placed right between the leg and body (breast-side up, without touching a bone) reads 165 degrees.
Roasted chicken instructions
Step #1: Place a 12-inch ovenproof skillet in the oven and preheat to 450 degrees. Then, trim off anything extra around the opening of the cavity on the chicken.
Step #2: Brush the chicken with melted butter. Be sure to get under the skin for extra flavor!
Step #4: Sprinkle on salt, pepper, and garlic. Rub it in with your hands as needed.
Step #5: Use kitchen twine to tie the legs together and tuck the wing tips behind the bird so they don't burn - like he's sun tanning! Then, put the chicken in the hot skillet, breast-side up.
Step #6: Cook for 40 - 50 minutes (depending on the size of the bird), or until the breast reaches 130 degrees (I should've taken mine out a tiny bit sooner!)
Step #7: Place the roasted chicken in the oven and close the door. Immediately turn off the oven with the chicken inside until the internal temperature reaches 165 degrees, around 20 to 25 minutes. Use a meat thermometer to check right where the leg connects to the body.
💭Tip: Be sure to use a meat thermometer when making this recipe! A meat thermometer is the only way to prevent an undercooked or overcooked bird!
Herbed butter sauce instructions
Step #6: Once the chicken is done, place the handle of a wooden spoon into the cavity of the chicken and transfer it to a large serving platter or cutting board to rest while you make the sauce. Then, drain off all but about 1 Tablespoon of the jus (leftover juices) from the skillet, add some chopped onion, and saute until soft.
Step #7: Pour in some chicken broth and Dijon mustard. Bring to a simmer. Simmer for around 5 minutes, or until reduced to around ¾ cup.
Step #8: Remove from heat and swirl in cold unsalted butter for a smooth finish.
Step #9: Squeeze in fresh lemon juice to brighten up the flavor.
💭Tip: Swirling cold butter into sauces is a technique that chefs use called “Monter Au Beurre” and results in a smooth, velvety finish and richness.
Step #10: Season with ground thyme, salt, and freshly ground pepper. Taste and adjust seasonings as needed.
Step #10: Spoon the herbed butter jus over the keto-roasted chicken and serve immediately.
Storage
- Store: Once the chicken has cooled, cover and store in the refrigerator within 2 hours for 3 to 4 days.
- Freeze: Once cooled, separate the wings, thighs, and breasts and individually wrap them in plastic wrap. Then, place it in a freezer-safe baggie or container. For shredded chicken, remove the skin on the chicken breasts and shred them. Then, place it in the freezer-safe baggie, removing as much air as possible. Freeze for up to 3 months.
- Thaw: Place the container in the fridge overnight or in cold water for 3 to 4 hours, or until thawed.
Substitutions
- I like my keto roasted chicken with basic seasonings - salt, pepper, and garlic. However, feel free to add herbs (thyme and sage would go perfectly!), lemon, extra garlic - whatever your heart desires!
- For dairy-free and/or whole30, replace the butter with non-dairy butter or ghee.
Serving suggestions
Here are some sides that would go great with this roasted chicken au jus:
Or if you're not low-carb, this Potato Salad from Meaningful Eats would go great too!
Leftovers
Have leftover roasted chicken? Use it for the following recipes:
- Keto Chicken Ranch Tacos
- Keto Chicken Ranch Salad
- Low-Carb Chicken Salad With Grapes
- Keto Thai Chicken Salad With Peanut Sauce
- or put it on top of a salad with balsamic vinaigrette, feta, nuts, and low-carb berries!
Top tips
- If you like your chicken salty, add an extra ½ teaspoon of salt!
- If you make 2 roasted chickens at once, roast them in 2 pans (not one large one!), and be sure to use a thermometer because the cooking time with be a bit longer.
- Be sure to use a meat thermometer when making this recipe! Since birds vary in size and all ovens are different, I can't give you exact times. The only way you will know the chicken is done is by using a thermometer. You don't want an undercooked or overcooked bird!
If you've tried this keto whole roasted chicken with herbed butter jus please let me know what you think in the comments below 👇
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📖 Recipe
Keto Whole Roasted Chicken With Herbed Butter Jus (Sauce)
Ingredients
- 5 - 6 Pound Whole Chicken
- 2 ½ teaspoons Sea Salt - add an extra ½ teaspoon if you like your chicken salty!
- ½ teaspoon Ground Black Pepper
- 2 teaspoons Garlic - minced (or 1 teaspoon garlic powder)
- 1 Tablespoons Butter - melted
Herbed Butter Jus
- ½ Small Onion - finely diced
- 1 Cup Reduced Sodium Chicken Broth
- 2 teaspoons Dijon Mustard
- 2 Tablespoons Cold Butter
- 2 teaspoons Lemon Juice - fresh is best!
- ¼ teaspoon Ground Thyme
- Freshly Ground Pepper - to taste
- Sea Salt - to taste
Instructions
- Place a 12-inch oven-safe skillet on the middle rack of the oven. Close the door and preheat to 450 degrees.
- In a small bowl, mix together the sea salt and ground black pepper and melt the butter. Set both aside.
- Pat the chicken dry with paper towels and trim off anything extra around the opening of the cavity on the chicken.
- Brush the entire surface of the bird with melted butter, trying to get under the skin as much as possible also. If your chicken is still cold, the butter may clump, but this is no problem.
- Sprinkle the minced garlic and salt and pepper mixture all over the surface and interior of the bird. Rub in the seasonings with your hands as needed.
- Tuck the chicken wings behind the back to keep them from burning, and tie the legs together with a piece of kitchen twine. It will look like he's suntanning!
- Place the bird breast-side up in the hot skillet in the oven. Remember that your skillet’s hot—don’t burn your hand!
- Cook for 40 - 50 minutes (depending on the size of the bird), or until the breast reaches 130 degrees. Tip: When checking the temperature, remove the chicken and close the oven door quickly so you don't allow much heat to escape. Do the same when you return the chicken to the oven.
- When it reaches the correct temperature, place the chicken in the oven and close the door. Immediately turn off the oven with the chicken inside until the internal temperature reaches 165 degrees, around 20 to 25 minutes. Use a meat thermometer to check right where the leg connects to the body, being careful not to touch any bones. Once done, remove from the oven.
- Place the handle of a wooden spoon into the cavity of the chicken. Then use the wooden spoon to transfer the chicken to a large serving platter or cutting board to rest for 20 minutes before slicing.
- Make the sauce in the same skillet you cooked your chicken in (recipe below) while it's is resting. Once the sauce is done, serve the chicken with the sauce and enjoy!
Herbed Butter Jus (Sauce)
- Drain off all but about 1 Tablespoon of the jus (leftover juices) from the skillet. Scoop out any large pieces of chicken or skin and discard.
- Place the pan over medium heat. Once the jus starts bubbling, add the onion and saute until tender, around 3 minutes.
- Stir in the chicken broth and dijon mustard. Bring to a gentle simmer. Simmer for around 5 minutes, or until reduced to around ¾ cups.
- Remove from heat. Whisk in the cold butter until melted. Then, squeeze in the lemon juice and stir in the thyme. Season with salt and pepper to taste.
- Serve with the chicken.
Add Your Own Notes
Notes
- If you make 2 roasted chickens at once, roast them in 2 pans (not one large one!), and be sure to use a thermometer because the cooking time with likely be a bit longer.
- Be sure to use a meat thermometer when making this recipe! Since birds vary in size and all ovens are different, I can't give you exact times. The only way you will know the chicken is done is by using a thermometer. You don't want an undercooked or overcooked bird!
- I like my keto roasted chicken with basic seasonings - salt, pepper, and garlic. However, feel free to add herbs (thyme and sage would go perfectly!), lemon, extra garlic - whatever your heart desires!
- For dairy-free and/or whole30, replace the butter with non-dairy butter or ghee.
- If you choose a smaller bird, be sure to reduce the cooking time accordingly.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
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