If you’re craving bold Middle Eastern flavors without straying from your keto goals, my Keto Mediterranean Roasted Chicken is exactly what your meal plan needs.
Juicy, zesty, and herb-packed, this roasted chicken is infused with classic spices like cumin, oregano, and za’atar-all while keeping carbs to a minimum.
Whether you're feeding the family or prepping meals for the week, this dish delivers on taste, and ease.
I already have several Mediterranean recipes because this girl loves these flavors. Visit our entire collection of keto Mediterranean recipes for more delicious options!
Low-Carb Mediterranean Roasted Chicken
What makes this roasted chicken so special?
It’s all about the marinade. The combination of fresh lemon juice, garlic, and earthy Mediterranean spices like oregano, cumin, and thyme gives the chicken a deep, aromatic flavor that’s hard to resist.
Here’s why this recipe might just become a new staple in your kitchen:
- Keto-approved & gluten-free
- Packed with and herbs & spices
- Great for leftovers or weekly meal prep
- Easy to double for entertaining or batch cooking
Ingredients Needed
The following are the ingredients you'll need to make this recipe. Note that the full printable recipe card is at the bottom of the page.
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- Whole chicken, approximately 5 pound
- Minced garlic cloves
- Lemon juice & lemon zest-Adds brightness and balances the richness
- Red onion & lemon slices-Roasted right on top for an aromatic touch
- Cumin powder
- Garlic powder
- Onion powder
- Smokey paprika
- Dried rosemary
- Dried thyme
- Dried oregano
- Coriander powder
- Olive oil
- Smokey paprika
- Sea salt
- Black pepper
- Flat-leaf parsley, for garnish
- Za'atar seasoning-Sprinkled at the end for bold flavor and visual appeal
How To Make This Mediterranean Roasted Chicken
To start, you’ll prepare the flavorful marinade by combining lemon juice, olive oil, minced garlic, and a blend of Mediterranean spices including cumin, coriander, oregano, thyme, rosemary, garlic powder, onion powder, paprika, salt, and black pepper.
This mixture forms the aromatic backbone of the dish and gives the chicken its bold, herby flavor.
Place the whole chicken in a large baking dish and coat it thoroughly with the marinade, making sure it's well-massaged into the skin and cavities.
Cover the dish—avoiding foil, as the acidic lemon juice can react with it-and refrigerate for at least four hours, or preferably overnight to let the flavors fully develop.
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When you're ready to cook, preheat your oven to 375°F. Leave the chicken in the marinade and top it with lemon slices and chopped red onions.
Roast the chicken uncovered for about 60 minutes, or until it's fully cooked and the juices run clear.
For a golden, crispy finish, switch the oven to broil and cook for an additional 5 minutes, keeping a close eye to prevent burning.
Once out of the oven, let the chicken rest briefly before garnishing with freshly chopped flat-leaf parsley and a generous sprinkle of za’atar seasoning.
The result is a beautifully roasted, keto-friendly chicken that's bursting with Mediterranean goodness.
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Keto Mediterranean Roasted Chicken (Gluten-Free)
This keto Mediterranean roasted chicken is a juicy, herb-packed recipe. It is marinated in lemon, garlic, and classic Middle Eastern spices. Perfect for keto meal prep or a flavorful family dinner. Low-carb, high-flavor, and incredibly easy to make!
Ingredients
- 1 whole chicken, approximately 5 pounds
- ¼ cup of lemon juice
- 2 tablespoons of olive oil
- 5 minced garlic cloves
- 1 teaspoon ground cumin powder
- 2 teaspoons of fresh lemon zest
- 2 teaspoons of garlic powder
- 2 teaspoons of onion powder
- 2 teaspoons of dried rosemary
- 2 teaspoons of dried thyme
- 2 teaspoons of dried oregano
- 1 teaspoon of ground coriander
- ½ teaspoon of smokey paprika
- 2 teaspoons of sea salt
- 1 teaspoon of black pepper
- 2 lemons sliced
- ½ cup of chopped red onions
- ¼ cup of flat-leaf parsley chopped (garnish)
- 2 tablespoons of za'atar seasoning (garnish)
Instructions
- In a medium-size bowl prepare the marinade. Combine the lemon juice, olive oil, minced garlic, and all the spices.
- Marinate the chicken: Rub the marinade over the chicken. Refrigerate, covered (no-foil) for at least 4 hours or overnight.
- When ready to roast, preheat the oven to 375°F. Add lemon slices and red onions to the chicken. Roast for 60 minutes or until the chicken is just cooked through.
- Broil the chicken for the last 5 minutes of cooking or until the chicken is golden brown.
- Garnish the top of the chicken with chopped parsley and za'atar seasoning.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 weeks.
Notes
The recipe doubles easily making it a great dish for a crowd or for meal prepping.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 219Total Fat: 12.7gSaturated Fat: 1.9gCholesterol: 25mgSodium: 500mgCarbohydrates: 6.2gNet Carbohydrates: 4.7gFiber: 1.5gSugar: 0.9gProtein: 9g
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