Keto Whole Roasted Chicken Stuffed with Sauerkraut

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Welcome to our delightful recipe for a Keto Whole Roasted Chicken Stuffed with Sauerkraut. This dish offers a melding of savory, tart, and authentic flavors that resonate with a cozy family dinner or a festive gathering with friends. Featuring a perfectly roasted chicken with a crisp, golden exterior and succulent and tender inside, this recipe guarantees an unforgettable eating experience. The sauerkraut stuffing adds a deliciously tangy note that complements the flavors of the chicken, while the addition of fresh herbs balances the taste with a hint of earthiness.

Specially crafted to fit into a ketogenic diet, the Keto Whole Roasted Chicken Stuffed with Sauerkraut is an example of how indulgent yet health-friendly culinary creation can be. And it's not just the balanced taste that makes this dish stand out; it's also about the textures. The crispy skin of the chicken pairs beautifully with the soft and juicy meat within, creating a delicious contrast in every bite. This recipe is perfect for those who are looking for keto-friendly meal options. It's easily trackable on your keto mobile app, enabling you to maintain your carb count while enjoying a delightful gastronomic experience.

In addition to its nutritious profile, the Keto Whole Roasted Chicken Stuffed with Sauerkraut is an incredibly versatile dish. Whether it's a regular family dinner, a special occasion, or a gourmet treat for oneself, this dish fits right in. So, celebrate the joy of cooking and healthy eating with this incredible recipe. Infuse your kitchen with the inviting aroma of freshly roasted chicken and make dining a delightful experience with a plateful of our Keto Whole Roasted Chicken Stuffed with Sauerkraut. It's sure to be a fantastic addition to your keto culinary repertoire.

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whole chicken1 4 lb whole chicken
cooking fat1/4 cup cooking fat (we used butter)
rosemary1 tsp chopped fresh rosemary
thyme1 tsp chopped fresh thyme
garlic1 clove fresh garlic, minced
sauerkraut1 cup raw sauerkraut
lots of sea salt and ground pepperlots of sea salt and ground pepper
lemona squeeze of fresh lemon for garnish


Preheat oven to 400°F
Take chicken out of fridge and rinse under cold water. Pat dry with paper towel. Let it sit and come to room temperature.
In a small saucepan, melt the butter over low heat. In the meantime, prepare your chopped herbs. Once butter is melted, pour it into a small glass bowl and add in your herbs and garlic. Whisk together.
Place chicken on wire rack in a roasting pan. Stuff the inside cavity of the chicken with raw sauerkraut. Using a food brush, coat the outside of the chicken skin thoroughly with herbed butter. Make sure to get all the little crevices and add the salt and pepper. You can also brush some butter underneath the layer of skin as well if you wish.
Place in oven and roast at 400°F (204°C) for first 20 minutes. Then turn down the tem- perature to 350°F (176°C) and continue to cook for an additional 60 minutes. The total cooking time is 20 minutes per pound. For accuracy, check internal temperature using a meat thermometer. Once 165°F (73°C) is reached, remove and let sit for 10 minutes before serving. Garnish with freshly squeezed lemon. Carve chicken and plate!
Nutrition Facts
4 servings
% Daily value*

Total Fat 30.68g

Saturated Fat 14.43g

Cholesterol 175.47mg

Sodium 581.12mg

Total Carbohydrate 4.20g

Dietary Fiber 1.2g

Included Sugar 0.99g

Net Carbohydrates 3.00g

Protein 67.92g
Vitamin D 0.76mcg

Calcium 38.4mg

Iron 2.56mg

Potassium 482.38mg
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.