Turmeric Roast Chicken with Lemongrass Vegetables
NUTRITION SUMMARY (PER SERVING)
| Calories | Fat | Protein | Total Carbs | NET Carbs |
|---|---|---|---|---|
| 405 | 31g | 22g | 10g | 8g |
Turmeric is one of those spices that gives meat this pleasant, aromatic, earthy quality. This is a fairly basic recipe but the key to extracting maximum flavor is proper prep and exact cooking temperature. The chicken tastes the most juicy and tender if you have an oven with a rotisserie setting as it bastes in its own juices. If you do not have such a setting on your oven, not to worry, ask your butcher to butterfly the bird, put it in a baking dish, and it will work just fine.
If you want to mix things up, pair the chicken with any other side dish, Keto-friendly vegetables, or a nice low-carb salad.
Keto Turmeric Roast Chicken with Lemongrass Vegetables
The prep time for this recipe is only 20 minutes which makes it an easy and delicious addition to the weeknight dinner menu. Want to make things even tastier and quicker? Coat the chicken with the butter mixture the night before and pop it into the oven when you get home from work!
Ingredients
- 2 lb whole/butterflied skin on organic chicken
- 5 Tbsp pasture fed butter (soft)
- 1 tsp turmeric
- 2 Tbsp crushed fresh/dried garlic
- 1 tsp freshly crushed /dried chili
- 1 zest of one lime
- 2 Tbsp freshly chopped cilantro
- 1 cup roughly chopped bok choy
- 1/2 cup finely sliced carrots
- 1/2 cup shredded cabbage
- 1 cup zucchini cut into batons
- 1/2 cup thick sliced onions
- 1/2 cup sliced bell peppers
- 1 each stalk of lemongrass (lightly crushed)
- 1 tsp salt
- 1 tsp pepper salt and pepper to taste
Instructions
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Preheat oven to 350 degrees.
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In a bowl, thoroughly mix the soft butter, chili, lime zest, garlic, turmeric, salt and pepper.
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Gently massage the butter mixture over and under the skin making sure not to break it. Coat the entire chicken with the butter and sprinkle the cavity of the bird with lots of salt and pepper. (This is best when done a day before)
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Put the chicken on a baking rack with a tray underneath it to capture all the fat and cooking juices. Roast for 45 minutes until the skin is a crispy, golden brown.
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Take out the chicken and set aside to rest. Add the juices and fat from the tray to a skillet on very high heat and throw in all the veggies.
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Add salt and pepper to your taste and stir-fry further for 4-5 mins until soft and colored.
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Once the veggies gain a bit of color, add the cilantro and discard the lemongrass stalk.
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Carve the chicken and serve alongside the stir-fried vegetables.
Recipe Notes
If you do not have such a setting on your oven, not to worry, ask your butcher to butterfly the bird, put it in a baking dish, and it will work just fine.
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