This Brined Roast Chicken recipe makes a delicious classic dinner. Brining is very easy to do and results in moist and tender meat that does not dry out.
This Brined Roast Chicken recipe makes 6 serves. 1 serving has 3g net carbs.
Store leftover Keto Roast Chicken in the fridge for up to 3 days, or freeze it for up to 3 months.
Brined Roast Chicken Ingredients
- ⅓ cup of Salt
- ½ gallon of Water
- 2 Lemons
- 8 cloves of Garlic
- 4lb Whole Chicken
- ⅓ cup of Salted Butter, softened
- ¼ cup of Olive Oil
- 2 tablespoons of Parsley, finely chopped
- ½ teaspoon of Salt
- ¼ teaspoon of Pepper, ground
- 1 head of Garlic, halved
- 4 Sprigs of Rosemary
- 1 lb of Radishes, cut into evenly sized pieces
How to Make Brine Chicken
- In a large bowl or container, add the salt and water. Mix well until the salt has dissolved.
- Slice 1 lemon and 4 cloves of garlic, add to the water, along with the whole chicken.
- Leave to brine for 3 hours, or overnight for best results.
- Once the chicken is ready, preheat your oven to 200C/390F.
- Grate the remaining 4 cloves of garlic and add to a bowl, along with the juice from half a lemon, butter, oil, parsley, salt, and pepper. Mix well.
- Remove the chicken from the brine and drain well. Pat dry with paper towel.
- Place the remaining half of the lemon, head of garlic and rosemary sprigs inside the cavity of the chicken.
- Use a piece of cooking twine to tie the legs together. Place the chicken into a roasting dish.
- Brush about a third of the butter mixture over the chicken.
- Roast the chicken for 1 hour, basting twice.
- Add the radishes around the chicken. Roast for another 15-20 minutes, or until the internal temperature reaches 73C/165F.
- Carve the chicken into 6 pieces.
- Serve the chicken with roasted radishes.
How To Brine Roast Chicken
This Keto Roast Chicken recipe makes a delicious classic low carb dinner. The chicken is basted with a tasty garlic and lemon butter, which keeps it moist and tender.
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Print Pin Share EmailServings: 6 servings
Calories: 421kcal
Unit Conversion
Ingredients
- ⅓ cup Salt
- ½ gallon Water
- 2 Lemons
- 8 cloves Garlic
- 4 lb Whole Chicken
- ⅓ cup Salted Butter softened
- ¼ cup Olive Oil
- 2 tablespoons Parsley finely chopped
- ½ teaspoon Salt
- ¼ teaspoon Pepper ground
- 1 head Garlic halved
- 4 Sprigs Rosemary
- 1 lb Radishes cut into evenly sized pieces
Instructions
- In a large bowl or container, add the salt and water. Mix well until the salt has dissolved.
- Slice 1 lemon and 4 cloves of garlic, add to the water, along with the whole chicken.
- Leave to brine for 3 hours, or overnight for best results.
- Once the chicken is ready, preheat your oven to 200C/390F.
- Grate the remaining 4 cloves of garlic and add to a bowl, along with the juice from half a lemon, butter, oil, parsley, salt, and pepper. Mix well.
- Remove the chicken from the brine and drain well. Pat dry with paper towel.
- Place the remaining half of the lemon, head of garlic and rosemary sprigs inside the cavity of the chicken.
- Use a piece of cooking twine to tie the legs together. Place the chicken into a roasting dish.
- Brush about a third of the butter mixture over the chicken.
- Roast the chicken for 1 hour, basting twice.
- Add the radishes around the chicken. Roast for another 15-20 minutes, or until the internal temperature reaches 73C/165F.
- Carve the chicken into 6 pieces.
- Serve the chicken with the roasted radishes.
Video
How To Brine Roast Chicken for The Most Tender & Moist Meat
Nutrition
Serving: 200g | Calories: 421kcal | Carbohydrates: 4g | Protein: 28g | Fat: 32g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 416mg | Potassium: 478mg | Fiber: 1g | Sugar: 1g | Vitamin A: 637IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 2mg
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Looking for more delicious Keto Chicken Recipes? Try our;
To make a larger batch of this Keto Roast Chicken recipe adjust the servings above.
