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    Home » Keto

    Keto Whole Roasted Chicken With Herbed Butter Jus (Sauce)

    Published: Mar 6, 2023 Updated: Mar 6, 2023 By: Cassidy May contain affiliate links.

    Jump to Recipe Print Recipe
    roasted chicken with the name of the recipe at the bottom.

    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!

    roasted chicken on a platter with rosemary, sauce, and carrots.

    Jump to:
    • Ingredients
    • Frequently asked questions
    • Roasted chicken instructions
    • Herbed butter sauce instructions
    • Storage
    • Substitutions
    • Serving suggestions
    • Leftovers
    • Top tips
    • 📖 Recipe

    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

    ingredients with labels.

    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!
    sauce ingredients with labels.

    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

    What is jus?

    Jus is a thin sauce or gravy made from meat juices.

    What's the difference between jus and au jus?

    This is simply a matter of grammar. Jus means "juice" and Au Jus means "with juice"

    How do you know when a roasted chicken is done?

    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

    trimming the chicken.

    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.

    brushing melted butter on the chicken.

    Step #2: Brush the chicken with melted butter. Be sure to get under the skin for extra flavor!

    sprinkling on the seasonings.

    Step #4: Sprinkle on salt, pepper, and garlic. Rub it in with your hands as needed.

    raw chicken in cast iron skillet.

    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.

    thermometer in chicken.

    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!)

    cooked chicken in cast iron skillet.

    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

    sauteeing chopped onion.

    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.

    pouring in chicken broth.

    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.

    swirling in cold butter.

    Step #8: Remove from heat and swirl in cold unsalted butter for a smooth finish.

    squeezing in lemon juice.

    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.

    adding thyme to the jus.

    Step #10: Season with ground thyme, salt, and freshly ground pepper. Taste and adjust seasonings as needed.

    close up of sauce.

    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

    close up of roasted chicken.

    Here are some sides that would go great with this roasted chicken au jus:

    • Skillet Keto Green Beans
    • Keto Roasted Asparagus
    • Almond Flour Dinner Rolls
    • Keto Cornbread Or Muffins

    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

    • My family and I like our roasted chicken on the salty side. If you're not into salty foods, feel free to reduce the 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 👇

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    📖 Recipe

    square image of whole roasted chicken.

    Keto Whole Roasted Chicken With Herbed Butter Jus (Sauce)

    This one-skillet whole roasted chicken with herbed butter jus 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!
    5 from 1 vote
    Print Pin SaveSaved!
    Add to Meal PlanGo to Collections
    Cuisine: American, Keto
    Diet: Dairy-Free, Gluten-Free, grain free, Keto, Low-Carb, Paleo, Whole30
    Prep Time: 15 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 1 hour 30 minutes
    Servings: 6 servings
    CALORIES :456kcal
    CARBS :2g
    FIBER :0.5g
    Author: Cassidy Stauffer

    Ingredients

    • 5 - 6 Pound Whole Chicken
    • 2 ½ teaspoons Sea Salt
    • ½ teaspoon Ground Black Pepper
    • 2 teaspoons Garlic - minced
    • 1 Tablespoons Butter - melted

    Herbed Butter Jus

    • ½ Small Onion - finely diced
    • 1 Cup Reduced Sodium Chicken Broth
    • 2 Tablespoons Dijon Mustard
    • 2 Tablespoon Cold Butter
    • 2 teaspoons Lemon Juice - fresh is best!
    • ¼ teaspoon Ground Thyme
    • Freshly Ground Pepper - to taste
    • Sea Salt - to taste
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    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

    Click here to add your own private notes.

    Notes

    • My family and I like our roasted chicken on the salty side. If you're not into salty foods, feel free to reduce the 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 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

    Serving: 1/6th of recipe with sauce | Calories: 456kcal | Carbohydrates: 2g | Protein: 35g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 151mg | Sodium: 1209mg | Potassium: 411mg | Fiber: 0.5g | Sugar: 0.4g | Vitamin A: 435IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg

    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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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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