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How To Make Garlic-Herb Roasted Chicken

How To Make Garlic-Herb Roasted Chicken

This Whole Foods Recipe is Low-carb, Gluten Free and Keto Friendly.

Here is a recipe that really takes the flavor of the chicken to a new level. Garlic-Herb Whole Roasted Chicken is one of the many ways to make chicken a welcome choice at the dinner table. If there are any left overs, you can shred the remaining chicken and make a nice lunch time salad the next day. And don’t forget to put the bones in a slow cooker and make a little chicken stock to use for soup on those chilly days that just cry out for soup

 The onion in this recipe is low in fiber and high in carbs so you might want to omit it and replace it with an inverted saucer to hold the chicken about the juices as it cooks, if you happen to be running tight on your carb limit as we often are. If you keep the onion for the flavor it’s juices imparts to the pan sauce be sure to discard it after cooking to keep the overall carb count low.


How To Make Keto Garlic-Herb Roasted Chicken
Nutrition Information
  • Serves: 8 servings
  • Carbohydrates: 3.7
  • Fiber: 1.7
Prep time: 
Cook time: 
Total time: 
  • 1 large white onion, cut into thick slices
  • 1 5-6 lb. whole free range chicken
  • Sea salt and freshly ground black pepper, to taste
  • 1 small container fresh poultry herbs (thyme, rosemary, & sage), rinsed and divided
  • ¼ c. unsalted butter, room temperature
  • 6-8 cloves garlic, finely minced, divided
  • 1 c. sugar-free organic chicken broth
  1. Preheat oven to 425° F and arrange onion slices or the saucer in bottom of a large, heavy-duty 12” skillet with high sides.
  2. Remove and save the neck and giblets from chicken for a stock pot.
  3. Place the chicken breast-side up on top of the saucer or onion slices in skillet. Pat chicken dry with paper towels and generously season the outside with sea salt and black pepper.
  4. Separate out approximately ⅓ of the fresh thyme, rosemary, and sage from the bundle. Remove and discard the tough stems from the thyme and rosemary leaves. Combine the leaves with the sage before roughly chopping.
  5. Add the softened butter, half the minced garlic, and the chopped fresh poultry herbs in a small bowl and mash together to combine. Divide the herb butter into small chunks before tucking evenly under the chicken skin covering the breast meat.
  6. Massage the remaining minced garlic inside the cavity of the bird before stuffing with the remaining fresh poultry herbs.
  7. Secure legs together with kitchen string, and then add the chicken broth to the skillet.
  8. Place skillet in pre-heated oven and roast for 1 hour and 30 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165° Check every 30 minutes while cooking to make sure the skin isn’t becoming too brown. If it is, cover with aluminum foil after 1 hour and check for doneness after another 15-20 minutes.
  9. Remove skillet from oven and carefully transfer chicken to a serving platter. Cover loosely with aluminum foil to keep warm and let rest for 15-20 minutes.
  10. While the chicken rests, remove the onion slices or saucer in the skillet and heat the remaining liquid over medium-high heat. Scrape the bottom of the skillet with a spatula or wooden spoon to loosen the browned bits as they add a lot of flavor to the sauce.
  11. Continue cooking until the liquid is reduced by one half. Once reduced, taste and season with salt and black pepper, if desired.
  12. To serve, carve the chicken and top each serving with a spoonful of the warm pan sauce.
  13. Remember, on the Keto diet you get to enjoy the skin along with the rest of the chicken.
  14. Enjoy!


Always purchase chickens that have been raised free range and had to scratch for their food. Chickens by nature are not big corn eaters but when that is 75 percent of their food supply what is what they must eat. We raise our own chickens and have between 60 and 100 at any time so we always have fresh eggs and free range chickens.

If you have a local farmers market you can often find farmers that raise and sell free range chickens for a fare price. Click To Tweet

I mentioned in the article on bullet proof tea Recipe Here  that the butter must be from grass raised cattle. Kerrygold is the best known brand for this. Another good choice is Anchor Butter. I live in an area of Mexico where I can buy butter made from grass raised cows raised locally and again you might be able to find it at your local farmers market. It usually does not come in a fancy wrapper, just scooped into a small plastic container that has a small label with the name of the farm on it. That’s ok with me.


I welcome your comments in the space below this article and will reply to each one.If you have not signed up for your copy of  “35 Tips To Go Low-Carb When Eating out” please do so at the top right of this article. I am adding more keto friendly recipes to the blog every week and would love to have you join our family of Whole Food Enthusiasts..

Eat Healthily, Laugh Often, Enjoy Good Friends

bon provecho

Your Whole Foods Chef

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2 thoughts on “How To Make Garlic-Herb Roasted Chicken”

  • Hi Jan, I am happy to hear from you. I have a lot of recipes and healthy living information to share. I am a retired chef and I am also in your age group. My wife is a tad bit younger than I am (11 years) but our goals are the same. I will make sure to share at least one or more healthy recipes per week and some other information so please ask questions or share information in the comment section for all our readers to enjoy.

  • My husband and I are interested in remaining healthy. We are now in our early 70s. We would like to not gain weight as we get even older. We’d like to have a clear mind and exercise and travel. I love to cook and especially cook healthy dinners. Love to join and use healthy recipes. Thanks, Jan Mc Lendon.

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