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!
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.
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.