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prep time
15 min
cook time
55 min
ready time
1 h 10 min
Keto Kosher Greek Lemon Roast Chicken with Cauliflower ‘Rice’
Keto kosher recipes are made easy with this delicious roast chicken dish packed with the fresh zingy flavors of the Mediterranean. Made with a trio of key Greek flavors including lemon, oregano, and garlic; this Keto kosher chicken recipe makes a great family meal or dinner party favorite! For best results, leave the chicken to marinate in the fridge overnight.
Kosher Keto roast chicken is made with just a handful of ingredients and is easy-peasy for mid-week meals.
Can I make any substitutions?
This recipe calls for bone-in chicken quarters (thigh and drumstick connected as one piece), but you can use any cut you like such as boneless thighs, drumsticks (legs), or use a whole chicken and cut into quarters. It’s best to keep the skin on as this helps prevent the meat from drying. If you use chicken breast, be sure to adjust the cooking time accordingly as meat off the bone tends to cook faster than on the bone.
Can I adapt the recipe for different diets?
This recipe is naturally gluten-free and dairy-free. But for a vegan meat-free option, replace the chicken with 1 large head of cauliflower and omit the cauliflower rice. No need to marinate overnight, just drizzle the herby lemon sauce over the cauliflower and roast for 30 minutes covered with aluminum foil and 10-15 mins further without it to crisp up. Serve with other green veggies of choice.
How to store this lemon roast chicken recipe?
This recipe is best kept covered in an airtight container in the fridge for up to 5 days or longer in a plastic airtight container in the freezer. To reheat from frozen, simply allow to fully defrost and reheat in the microwave or in the oven.
Net Carbs
4 g
Fiber
2.2 g
Total Carbs
6.7 g
Protein
14.4 g
Fats
13.7 g
200 cals
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Ingredients
Chicken Leg Thigh and Drumstick
4 Large
Cauliflower rice
2 cup
Garlic
2 clove
Chicken Stock Cube
1 Cube
Oregano, dried
1 tsp
Lemon Peel Or Zest Raw
2 tbsp
Lemon juice, fresh
2 each - juice from one lemon
Olive oil
3 tbsp
Thyme Fresh Or Raw Herb
1 tbsp
Dijon mustard
1 tbsp
Recipe Steps
steps 4
1 h 10 min
Step 1
Preheat the oven to 400°F/200ºC. Make the marinade. In a blender or food processor, add the garlic, stock cube, oregano, lemon zest from 2 unwaxed lemons, lemon juice from 2 lemons, extra virgin olive oil, mustard, and fresh thyme leaves. Blend until everything has broken down and well combined. It will smell amazing!Step 2
Place the chicken in a large bowl or baking dish. Pour the marinade over the chicken and make sure every bit is completely coated and massaged in. The chicken can be cooked immediately or left in the refrigerator overnight to marinate.Step 3
To make cauliflower rice, grate the cauliflower on the large side of a box grater. Alternatively use 2 packs of already prepared cauliflower rice. Place the grated cauliflower at the base of a skillet pan or oven proof dish. Neatly place the chicken skin-side up on top of the cauliflower rice. Drizzle the remaining marinade over the chicken and cover it with aluminum foil.Step 4
Roast in the center of the oven for 40 minutes. Then remove the aluminum foil and roast for a further 15 minutes until golden. Plate up with a helping of cauliflower rice and any remaining sauce.
Comments
FortuitousAvocado353553 a year ago
I tried this recipe just for the marinade! Used chicken legs (all I had on hand) and made whole roasted cauli head instead of the cauli rice. Regardless of my changes, this recipe is a winner! Wonderful flavors and better than anything I had in my years living on a Greek island. That’s saying a lot!
SpectacularArugula566060 2 years ago
So easy and so good.
Keto_Jess 2 years ago
Fairly new to Keto and getting the hang of it more and more everyday. This recipe is amazing. So flavourful, and I’m definitely going to make it again soon
hhillmann 2 years ago
Amazing! Wonderful flavor and super easy! I really don’t understand anyone giving a low rating and complaining about nutritional information. There are only a few ingredients that impact the caloric count and because I only ever use boneless skinless chicken breasts in any recipe that calls for chicken I entered those ingredients chicken, olive oil, cauliflower rice and bouillon (I use Better Than Boullion) individually and the calorie/carb count aligned very well to the downloaded recipe taking into consideration the changes I had made. Thanks and can’t wait to make again!
Sans Sucre 3 years ago
This was DELICIOUS!! 5*****
SusanG 3 years ago
The ingredients in this recipe don’t correlate to the title, description or nutrition information. I am unable to find a listing for the chicken portion stipulated. The closest match was Chicken leg (thigh and drumstick) skin removed before cooking with the large serving size weighing 5.5oz (155g) which is far larger and has 268 calories. Even a small serving size of this chicken portion weighed more and had more calories. In the ‘about this recipe’ refers to skin on which would put the calories even higher .The serving weight is listed as 11.4oz (323.2g) but the combined weight of a single serve of all ingredients listed does not come close to that weight. Cauliflower is not listed in the ingredients and the only reference is in the title and ‘about’ section so clearly is not included in the nutrition information. The recipe may be tasty but is far from accurate in many areas.
recipewriter 3 years ago
Hi Susan, I am sorry you felt this way. Apologies for any confusion, the cauliflower has now been added. Regarding the chicken size, as this varies so much from bird to bird, it is impossible to find a generic measure. This recipe is written with in the intention of low carb count and not calories, and since chicken has zero carbs, the size is a little irrelevant. As per the description, you can choose what cut of meat suits you. The 'skin on' is to prevent the meat from drying with the assumption the skin is removed and not eaten post cooking if concerned about calories. Thank you for your interest in this recipe.
Lowcarbchick 3 years ago
I agree. I am finding a lot of inconsistencies with the recipes posted here