Fill a large container with water, add 2 teaspoons of salt, and stir until dissolved.
Submerge a whole chicken in the salted water and refrigerate for 4 to 24 hours.
Make the spice mixture
Add olive oil, cayenne pepper, cinnamon, cumin, and black pepper in a small bowl.
Mix the spices well and let the mixture sit for a while.
Roast the chicken
Preheat the oven to 350°F (180°C)
Meanwhile, spread your prepared veggies at the bottom of your roasting pan. Set down a rack on top of them.
Next, pull out the chicken from the brine and pat it dry with paper towels. Then, place it (breast side up) on the rack.
Brush the spice mixture over the outside of the chicken.
After that, truss the chicken by tucking the wings under the body.
Carefully transfer the pan to the preheated oven. Roast it for an hour. Then increase the heat to 425°F (220°C) and roast for another 30 minutes. The internal temperature must be 165°F (74°C) in the thickest part of the chicken thigh.
Once the chicken cooks, remove it from the oven and let it rest for 15 minutes.
Transfer it to a serving plate and serve with the roasted veggies. Enjoy!
Video
Nutrition
Nutrition Facts
Whole Roasted Chicken
Amount Per Serving
Calories 376Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 6g38%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
Cholesterol 95mg32%
Sodium 871mg38%
Potassium 525mg15%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 5g6%
Protein 25g50%
Vitamin A 1903IU38%
Vitamin C 61mg74%
Calcium 37mg4%
Iron 2mg11%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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