If you’re searching for a satisfying, flavour-packed keto meal, these roasted chicken legs with garlic herb butter are a must-try. Chicken legs are naturally juicy and rich in protein, making them perfect for a low-carb lifestyle. The simple garlic herb butter infuses the meat with aromatic flavour while keeping it moist and tender.
This recipe is ideal for busy weeknights or relaxed Sunday dinners. With just a handful of ingredients and minimal prep, you’ll have a hearty, crowd-pleasing dish that fits perfectly into your keto plan. The chicken is roasted until the skin is golden and crisp, while the inside remains succulent. Serve with your favourite low-carb sides for a complete meal.
Ready in under an hour, this dish is easy enough for beginners but impressive enough for guests. Let’s get roasting!
At a glance
- Time: 55 minutes
- Difficulty: Easy
- Servings: 4
- Cost: Affordable
Macros (per serving)
- Protein: 28 g
- Fat: 22 g
- Carbs: 1 g
- Energy: 320 kcal
Ingredients
- 1 kg Chicken legs (drumsticks and thighs) (Bone-in, skin-on)
- 60 g Butter (Softened)
- 3 Garlic cloves (Finely minced)
- 2 tbsp Fresh parsley (Chopped)
- 1 tbsp Fresh thyme (Chopped)
- 1 tsp Lemon zest (Freshly grated)
- 1 tsp Salt (Or to taste)
- 1/2 tsp Black pepper (Freshly ground)
Equipment Needed
- Large roasting tray
- Mixing bowl
- Small spatula or spoon
- Sharp knife
- Chopping board
- Oven
Steps
- Preheat your oven to 200°C (fan 180°C). Pat the chicken legs dry with kitchen paper for crispier skin.
- In a mixing bowl, combine the softened butter, minced garlic, parsley, thyme, lemon zest, salt, and black pepper. Mix until well blended.
- Gently loosen the skin on each chicken leg with your fingers. Spread half the garlic herb butter under the skin, and rub the rest over the top.
- Arrange the chicken legs in a single layer on the roasting tray, skin side up.
- Roast in the preheated oven for 40–45 minutes, or until the skin is deep golden and the juices run clear when pierced.
- For extra crispiness, switch the oven to grill for the last 2–3 minutes, watching closely to avoid burning.
- Remove from the oven and let rest for 5 minutes before serving. Spoon over any buttery pan juices.
Allergens & Swaps
Allergens:
Recipe contains: dairy
Potential swaps:
- Butter → Ghee or dairy-free butter alternative — For a dairy-free version, use ghee or a plant-based butter substitute.
Serving Ideas
- Sautéed green beans – for a fresh, crunchy side.
- Roasted cauliflower – adds a nutty, low-carb complement.
- Crisp green salad – balances the richness of the chicken.
Additional Info
Chefs Tips
- Patting the chicken dry ensures crispier skin.
- Let the chicken rest before serving to keep it juicy.
- Use a meat thermometer for perfect doneness.
Variations
- Add smoked paprika to the butter for a smoky twist.
- Swap parsley and thyme for rosemary and oregano for a different herb profile.
- Add a pinch of chilli flakes for gentle heat.
Troubleshooting
- If the skin isn’t crisping, increase oven temperature for the last 5 minutes.
- If the chicken is browning too quickly, cover loosely with foil.
Storage & Reheating
Store leftovers in an airtight container in the fridge or freezer.
- Fridge: up to 3 days
- Freezer: up to 2 months
- Reheat: Reheat in a 180°C oven for 10–12 minutes until hot and skin is crisp.
Ingredient Spotlight
Chicken legs: Rich in protein and flavour, chicken legs stay juicy when roasted and are naturally keto-friendly.
Butter: Adds richness and helps crisp the skin while infusing the chicken with herbs and garlic.
FAQs
Can I use chicken drumsticks only?
Yes, you can use only drumsticks or only thighs if preferred. Adjust cooking time slightly if using smaller pieces.
How do I know when the chicken is cooked?
The chicken is done when the juices run clear and the internal temperature reaches 75°C.
Can I prepare this ahead of time?
Yes, you can season the chicken and refrigerate it up to 24 hours in advance. Roast just before serving.
What sides go well with this dish?
Try sautéed green beans, roasted cauliflower, or a crisp green salad for a keto-friendly meal.
Can I freeze leftover roasted chicken legs?
Absolutely. Cool completely, then freeze in an airtight container for up to 2 months.
Keto Roasted Chicken Legs with Garlic Herb Butter
Ingredients
- 1 kg Chicken legs (drumsticks and thighs) (Bone-in, skin-on)
- 60 g Butter (Softened)
- 3 Garlic cloves (Finely minced)
- 2 tbsp Fresh parsley (Chopped)
- 1 tbsp Fresh thyme (Chopped)
- 1 tsp Lemon zest (Freshly grated)
- 1 tsp Salt (Or to taste)
- 1/2 tsp Black pepper (Freshly ground)
Instructions
- Preheat your oven to 200°C (fan 180°C). Pat the chicken legs dry with kitchen paper for crispier skin.
- In a mixing bowl, combine the softened butter, minced garlic, parsley, thyme, lemon zest, salt, and black pepper. Mix until well blended.
- Gently loosen the skin on each chicken leg with your fingers. Spread half the garlic herb butter under the skin, and rub the rest over the top.
- Arrange the chicken legs in a single layer on the roasting tray, skin side up.
- Roast in the preheated oven for 40–45 minutes, or until the skin is deep golden and the juices run clear when pierced.
- For extra crispiness, switch the oven to grill for the last 2–3 minutes, watching closely to avoid burning.
- Remove from the oven and let rest for 5 minutes before serving. Spoon over any buttery pan juices.
Allergens & Swaps
Allergens: dairy
- Butter → Ghee or dairy-free butter alternative — For a dairy-free version, use ghee or a plant-based butter substitute.
Nutrition (per serving)
- Protein: 28 g
- Fat: 22 g
- Carbs: 1 g
- Energy: 320 kcal
