Description
A flavorful and satisfying Keto Lemon Pepper Chicken that balances bright lemon with the warmth of black pepper, creating a low-carb, restaurant-quality dish perfect for all occasions.
Ingredients
Scale
- 4–5 pounds chicken pieces (bone-in, skin-on thighs and breasts) or 1 whole chicken (4–5 pounds)
- 3 tablespoons olive oil (extra virgin preferred)
- 2 tablespoons unsalted butter, softened
- 3–4 lemons (organic if possible)
- 2–3 tablespoons freshly ground black pepper
- 1 tablespoon sea salt
- 4–6 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Optional: 1-2 tablespoons erythritol
Instructions
- Remove the chicken from refrigeration 30 minutes before cooking. Pat the chicken dry thoroughly with paper towels.
- In a medium bowl, combine lemon zest, freshly ground black pepper, sea salt, minced garlic, and dried herbs. Add softened butter and 2 tablespoons olive oil to form a paste.
- Loosen the chicken skin by sliding fingers underneath without tearing it.
- Apply about two-thirds of the marinade under the skin using fingers or a pastry brush, then rub the rest over the outside.
- Squeeze the juice of one lemon over the chicken. Slice remaining lemons into rounds and set aside.
- Marinate the chicken in the refrigerator for 2-24 hours.
- Preheat oven to 425°F (220°C) and position the rack in the middle.
- Place the chicken skin-side up in a roasting pan, arrange lemon slices around it, and drizzle with remaining olive oil.
- Roast at 425°F for 15-20 minutes, then lower to 375°F and continue cooking until the chicken reaches 165°F internally.
- Baste the chicken with pan juices halfway through cooking.
- Once done, let the chicken rest for 10 minutes before serving.
- Finish with fresh herbs or more lemon slices if desired.
Notes
- Store in a refrigerator for up to 3-4 days or freeze for up to 3 months.
- Use a meat thermometer to ensure accurate cooking.
- Serve with roasted vegetables or a fresh arugula salad.
- Avoid using pre-ground pepper for maximum flavor.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 0
- Sodium: 520
- Fat: 24
- Saturated Fat: 8
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 32
- Cholesterol: 120
Keywords: keto lemon pepper chicken, low-carb chicken recipe, roasted chicken, keto dinner, lemon pepper marinade