Keto Classic British Sunday Roast Chicken with Gravy

The classic British Sunday roast is a symbol for family and friends gathering around the table for a feast of (in this case) great Keto British food. A typical Sunday roast is any roast meat such as chicken, beef joint, pork shoulder with crackling, accompanied by roast potatoes, veggies, gravy and Yorkshire puddings. For this British Keto recipe, a whole chicken is seasoned and rubbed with a custom spice mix giving a tasty crispy skin and served with a rich gravy. It’s really easy to make so don’t be put off if this is your first roast. The skill needed for this dish is timing and making sure the meat is cooked and the sides are all served hot!

What can I serve with a classic roast chicken?

All your favorite low carb veggies such as steamed broccoli, steamed or roasted cauliflower, mashed cauliflower, steamed or roasted Brussel sprouts, and roasted rutabaga is a good substitute for roast potatoes. Most importantly Yorkshire puddings with gravy! You can find a great recipe for Yorkshire Puds here: https://www.carbmanager.com/recipe-detail/ug:0f681bf4-7aa6-d867-b673-4d712f77a3d4/keto-yorkshire-puddings

Hints and tips for your Keto Sunday roast chicken:

Always try to source free-range and organic chicken which is hormone-free and spend their time grazing outdoors, this results in tender higher quality meat that is full of natural flavor and healthier for you.

Cooking times will vary based on the size of your bird. The advised guidance for cooking chicken is 45 minutes per 1kg/ 2.2 pounds, plus 20 minutes.

A small chicken feeds 2-3 people and will weigh approximately 1.2kg / 2.6pounds. It will need to be cooked for approximately 74minutes.

A medium chicken feeds 3-4 people and will weigh approximately 1.8kg / 4pounds. It will need to be cooked for approximately 101mins.

A large chicken feeds 4-6 people and will weigh approximately 2kg / 4.5pounds. It will need to be cooked for approximately 110 mins.

It’s a useful idea to cook a slightly bigger chicken than you need, as leftover meat can be used for various dishes during the week.

How do I prepare the chicken?

For best results, take the chicken out of the fridge 30 minutes before cooking, letting it reach room temperature will allow it to cook more evenly. Most chickens come without giblets, but if you do have them, remove them before cooking and set them aside. You can use giblets to make stock or gravy.

Never wash raw chicken - it contains a bacteria called Campylobacter that can be splashed around. Campylobacter is safely killed when chicken is cooked to the correct temperature.

Will I need any special equipment?

It is recommended to use a meat thermometer to check if the chicken has cooked through. For an accurate reading, poke your meat thermometer in the thickest part of the chicken or in between the breast and the thigh. The temperature should be at least 165F/ 75C for cooked chicken. If you don’t have a meat thermometer, you can test if the chicken is cooked by piercing the thickest part of the thigh with a knife and let the juices run out. If they are clear, then it’s cooked, but if they still look pink, return the chicken to the oven for another 10-15 minutes, then test again.