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Keto Lemon Rosemary Chicken

author avatar Dr. Eric Berg 08/31/2023

Keto Lemon Rosemary Chicken Recipe

This is a lemon rosemary chicken with mushrooms and butternut squash. Butternut squash is keto-friendly. It has a lot of fiber, but it's not that high on the glycemic index.

Mushrooms are fantastic—they even have a small amount of vitamin D.

In this recipe, we use chicken with the bone in. It seems to make it really tender and juicy. Leaving the skin on the chicken may help lower the Fat Storing Hormone response. So, you don't want skinless chicken. This recipe may have a few more steps than some of our other recipes, but it's worth it. You're going to love this.


1 Butternut Squash, diced 

2 cloves of garlic, diced

1 ½ sprigs of rosemary

4-5 chicken thighs, skin-on, bone-in 

12 oz mushrooms 

Juice from half of a lemon

2 tablespoons olive oil 

Sea salt, 1-2 tablespoons

1 tsp chili flakes 



Preheat the oven to 450 degrees.

In a lightly greased ovenproof pan, cook the butternut squash for about 20 minutes 

Chop 2 cloves of garlic and ½ sprig of rosemary together, add the salt and chili flakes to that mixture. 

Heat a pan on medium-high heat with 1 tablespoon of olive oil.

In a large bowl, coat the chicken in the rosemary/salt mixture and add the chicken, skin side down, to that pan. Cook until skin is browned, turn over and add mushrooms and juice from half of a lemon and cook for an additional 5-7 minutes. 

Add the chicken, sprig of rosemary and mushrooms, as well as the juices into the pan with the butternut squash. 

Bake for another 30 minutes and you’re done! 

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