Low Carb Rosemary Chicken and Radishes is a great low carb change from chicken and potatoes with the fresh flavor of rosemary and the ease of a casserole. Just 5 ingredients and 3 net carbs!
Low Carb Rosemary Chicken and Radishes IS different from potatoes, yes, because they are radishes, so if you are hoping they will be just like potatoes, you will be disappointed.
If you will like something different and delicious in its own right, try this!
I had never heard of cooked radishes until recently but I like them a lot. I used chicken breasts instead of thighs because we like them better. Also, I do not like to cook chicken on the bone.
This really is a wonderfully simple recipe; 5 ingredients (and a dash of salt and pepper), one dish and an hour in the oven while you do something else and dinner is ready.
Some other great recipes:
Another super easy cooked radish recipe is Keto Pork Tenderloin with Radishes. It is made in the crock pot and has only 3 ingredients. The radishes are so tender and delicious with the roast!
Follow my Keto Recipes with 6 Ingredients or Fewer Pinterest Board for dozens of ideas from all around the web! I am constantly finding new things to add so there will be new things all the time!
I found this recipe in the book, Paleo/Primal in 5 Ingredients or Less by Dana Carpender. It is full of very simple Paleo recipes. I adapted it a bit.
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salt and pepper
extra virgin olive oil
fresh, minced rosemary or dried rosemary
Season chicken with salt and pepper. Trim radishes if needed and cut in half. Add chicken and radishes to a greased baking dish.
Mix olive oil, rosemary and garlic and pour over chicken and radishes.
Bake, uncovered, in preheated 375* oven for 30 minutes. Baste the chicken and radishes with the drippings from the pan.
Bake another 20 minutes and check. If chicken is not done, baste again and bake another 15-20 minutes. When it is done, serve with the juices poured over top
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- 1 pound chicken breasts
- to taste salt and pepper
- 1 pound radishes about 30
- 1/4 cup extra virgin olive oil
- 1 Tbsp fresh, minced rosemary or 1/2 Tbsp dried rosemary
- 1 tsp minced garlic
- Season chicken with salt and pepper. Trim radishes if needed and cut in half. Add chicken and radishes to a greased baking dish.
- Mix olive oil, rosemary and garlic and pour over chicken and radishes.
- Bake, uncovered, in preheated 375* oven for 30 minutes. Baste the chicken and radishes with the drippings from the pan.
- Bake another 20 minutes and check. If chicken is not done, baste again and bake another 15-20 minutes. When it is done, serve with the juices poured over top
Amount Per Serving Calories 330Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 96mgSodium 203mgCarbohydrates 5gFiber 2gSugar 2gProtein 36g
More great low carb cookbooks!