Keto Buffalo Garlic Parm Whole Chicken
Buffalo Garlic Parmesan Whole Chicken is one of my favorites. I did this same kind of recipe with chicken wings as well and I loved that recipe so much, therefore I had to see if it would be good on a whole chicken. It is so good both ways, after all, how can you go wrong with garlic, hot sauce, and parmesan cheese? It is such a wonderful combination I discovered how much I loved when I created these recipes.
Easy Delicious Dinner
This is a super easy recipe with only a few minutes of preparation. Then just pop it in the oven to make a delicious dinner for the whole family or to meal prep for the week. Either way, this Keto Buffalo Garlic Parmesan Whole Chicken is a winner that I am sure will become part of your usual dinner rotation. It certainly will be for us. Pair it with a vegetable or salad and dinner is done.
I bet the bones would make great bone broth, although I have not tried this yet. If you do this let me know how it comes out.
If you like this recipe you may also like our wing recipe .
Keto Buffalo Garlic Parmesan Whole Chicken
Ingredients
- 1 whole chicken 5-6 lbs, giblets removed
- 1 ½ sticks unsalted butter
- 4 Tbsp hot sauce
- 2 tsp garlic powder
- 2 tsp minced garlic
- ¼ cup Parmesan cheese grated
- Large oven bag
- 1 Tbsp coconut flour for oven bag
- salt to taste
- black pepper to taste
Instructions
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Preheat oven to 350 °F.
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In a bowl, add room temperature butter.
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To the room temperature butter add hot sauce, garlic powder, minced garlic, parmesan cheese, salt, and pepper. Mix until well incorporated.
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In an oven bag, add coconut flour and shake to coat the inside of the bag. This will prevent the bag from bursting during cooking.
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Place the rinsed whole chicken (patted dry with giblets removed) into the oven bag in a roasting pan.
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Starting at the neck end, slide your fingers under the skin of the breast to loosen the skin from the breast to form a pocket. Be careful not to rip the skin.
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With either your hand or a spoon, put half of the softened butter mixture between the skin and the breast meat. Rub the other half of the butter mixture over the outside of the chicken.
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Close the bag securely with the ties that came with the oven bag. Cut six ½ inch slits in the top of the bag, this will allow steam to escape from the bag so the bag won’t burst during cooking.
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Tuck in any loose ends of the bag into the roasting pan.
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Bake for about 1 ½ hours (or until a meat thermometer placed in the thigh reads 170 °F or until the juices run clear when pierced).
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If it did not brown in the bag you can cut open the top of the bag and return to the oven for a few minutes to brown the top of the chicken.
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Let the chicken rest 10 minutes before serving.
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