Keto Baked Lemon Chicken

I made this Keto Baked Lemon Chicken for my stepmom for Thanksgiving. She is not a big fan of red meat or seafood as the rest of us so I try to accommodate her. My husband taught me how to make this and now I became the official lemon chicken cook. He likes to put paprika and cumin also but that is overkill if you ask me, because this is a pure simple Keto Baked Lemon Chicken recipe that doesn’t need a lot of bells and whistles. People in my family were fighting  over the last bites of this at Thanksgiving and wanting to take the rest of the Keto Baked Lemon Chicken  leftovers home with them. My stepmom was thrilled and this is the second time she asked me to bring this recipe to her house.

I like to use an organic or pastured raised chicken whenever I can. I usually go to the farmers market and buy chickens during the summer but then in winter I find organic chickens at Costco. I have even bought organic chicken at Aldi and Kroger for about $12-15. The great part is that you can save the bones and make a whole separate meal. It is way cheaper to buy a whole chicken than to buy just breast or thighs and it feeds a lot more people. I even like to cook the giblets with some salt and butter to get extra nutrition from the liver or add the neck to soup.

This Keto Baked Lemon Chicken has mediterranean flavors from the lemon and parsley that the whole family will love. The lemon breaks down the breast meat making it more tender and juicy. I visited Morocco several years ago and this reminds of  the flavors in a slow cooked tajine dish we had there. My husband and I also wrote a book with Mediterranean Paleo recipes.

 It makes a wonderful present for the health conscious person in your life who may need 112 low carb recipes. You can buy it on amazon here.

Keto Baked Lemon Chicken

Prep time: 30 minutes, 8 hours inactive

Cook time: 1 hour 15 min

Serves: 4

Ingredients:

1 whole chicken (order here)

2 whole lemons

sea salt (order here)

pepper (optional)

parsley for garnish (optional for AIP)

Instructions:

Cut the chicken down the back in between the thighs and open it flat on the cutting board. Sprinkle salt and pepper all over the chicken on both sides. Move the chicken to a large bowl. Zest both the lemons over the bowl with the chicken inside. Then juice both the lemons and pour the lemon juice all over the chicken. Move the chicken around the bowl to make sure it is evenly coated with the lemon juice. Transfer the chicken to the refrigerator overnight to marinate. Preheat the oven to 350 degrees. Place the chicken in a baking dish or pan where it can lay flat, insides facing down. Use parchment paper for easy clean up, if desired.  Bake the chicken for 1 hour and 15 minutes or until the juices run clear. Remove the chicken from the oven, top with parsley, cut it up and serve.