I cannot stress this enough – I am NOT a fan of working with meat with bones or shells on any type of seafood. I have been known to throw a crab leg across the entire kitchen before due to involuntary spasms of freaked outedness (not a word, but go with it) at the snap. While this recipe was good in the end, it was a lot of eww mixed with gagging, buhhh mixed with pacing around the kitchen, and ughhhh mixed with “Babe, you’re going to have to come and do this. Ewwwww…”. Yes, I’m a little silly about things, but this is a pretty solid thing on my will and won’t list. This is my first roasted chicken, and my last roasted chicken. To all of you that do this on the regular, bless your hearts. Good for you!
The flavors ended up very very good, and I would highly recommend the recipe. I wish I had more notes for you on the process of it, but trust me, the above was all you would be getting. :)
I took a note from Thanksgiving turkey, and I put lots of butter pads under the skin. It made for a fun chicken photo with the butter under the skin and on top of it as well. For a side, I took a good amount of the onions from the baking dish, and mixed them in with green beans. Cooked them down with some chicken broth, and they were delicious. Highly recommend using the onions left in the baking dish for something. They were full of flavor.
You can find the original recipe for the chicken by clicking here.
For the barbecue seasoning recipe, you can find the original recipe by clicking here. This would be good on grilled chicken or pork chops as well!
Keto Lemon Butter Roasted Chicken
- 4½ lbs chicken whole
- salt and pepper
- 3 tsp barbecue seasoning dry rub
- 7½ oz. butter sliced
- 1½ lemon, cut into wedges
- 3 yellow onions cut into wedges
- 2⁄5 cup water
- 1½ tsp butter for greasing the baking dish (This takes you back to greasing dishes in your grandma’s kitchen.)
Preheat the oven to 350°F (175°C). Grease a deep baking dish with butter.
Prepare the chicken by drying it thoroughly with paper towels. Season the entire chicken with salt and pepper, including the cavity. Don’t skimp on the salt! Next rub the outside of the chicken with the barbecue seasoning, and then place it in the baking dish.
Surround the chicken with the onion and lemon wedges, and then evenly place the butter slices on top of the chicken. (They had a tip to add lemon inside of the chicken cavity, and I did this as well.)
Move the baking dish to the lower oven rack, and bake for 1½ hours or more, depending on the size of the chicken. Frequently baste the chicken with drippings, and if necessary, add water. If testing the chicken for readiness with a kitchen thermometer, insert it into the thickest part of the thigh, avoiding the bone. The chicken is ready when the temperature reads 165°F (75°C).
Today’s random cat thought – How do I get in the middle of this cuddlefest???