Here’s a buttery roasted chicken dinner that you can put together with ease. First I’ll show you how to get your bird trussed for roasting, then we’ll give the chicken a nice butter massage. We’ll use fresh herbs like oregano and thyme, as well as dried marjoram and parsley, to infuse the meat with flavor. Then, before the last stretch of the roasting process we’ll throw some Brussels sprouts in to pan as well. It’s a one pan meal!
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
Music: “Jon Gordo” by Birocratic (http://birocratic.bandcamp.com)
5 pound whole roaster chicken*
Salt and pepper to taste
1 small bunch fresh oregano
1 small bunch fresh thyme
1 whole lemon
4 tablespoons butter, softened
1 tablespoon dried marjoram
1 tablespoon dried parsley
2 pounds frozen Brussels sprouts
1 tablespoon olive oil
Supplies: kitchen twine
*Sizes will always vary at the store, so re-calculate the nutrition after weighing the cooked meat for more accuracy. Feel free to use broiler or fryer chickens as well.
This makes a total of 8 servings of Herbed Roast Chicken with Brussels Sprouts. Each serving comes out to be 429.88 Calories, 30.45g Fats, 5.1g Net Carbs, and 32.95g Protein.
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