Keto Roasted Chicken

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[{"selector":"#anim-0b7a0cea-db56-41dc-ac78-3f992e6249c3","keyframes":{"transform":["rotate(-540deg) scale(0.1)","none"],"opacity":[0,1]},"delay":0,"duration":1000,"fill":"both","iterations":1}] [{"selector":"#anim-f5e84da7-d417-465d-b38b-0e1352713c7a [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Ingredients – ¼ cup avocado oil – 1 tablespoon smoked paprika – 1 tablespoon sea salt – ½ tablespoon garlic powder – ½ teaspoon fresh ground black pepper – 4 ½ pound roasting chicken – ⅔ cups mixed herbs parsley, rosemary, or thyme – 1 lemon quartere Get the Recipe

Preheat the oven to 450° F. In a small bowl mix together the avocado oil, smoked paprika, salt, garlic powder, and pepper.

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Stuff the cavity of the chicken with the herbs and lemon. Truss the chicken set on a rack on a roasting pan.

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Roast the chicken for 50 minutes to 1 hour, basting with the juices occasionally, until an instant-read thermometer inserted into the inner thigh registers 160° F.

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Transfer to a cutting board .

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let rest for 15 minutes.

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