Paleo Classic Roast Chicken Dinner
Savor the hearty flavors of a wholesome Paleo Classic Roast Chicken Dinner, a perfect centerpiece for any family meal or special occasion. This recipe showcases a tender, golden-brown whole chicken infused with vibrant aromatics like garlic, fresh rosemary, thyme, and lemon. Paired with a colorful medley of roasted carrots, sweet potatoes, Brussels sprouts, and onion, this dish is both nutrient-packed and Paleo-approved. Easy to prepare with minimal steps, it only requires 20 minutes of hands-on prep before the oven works its magic, yielding a perfectly crisp skin and juicy, flavorful meat. Ideal for paleo enthusiasts and anyone seeking a healthy, comforting dinner, this roast chicken is best served fresh out of the oven with a squeeze of bright lemon and a sprinkle of fragrant herbs.
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves
- 1 large Lemon
- 4 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 4 Carrots
- 2 large Sweet potatoes
- 1 large Onion
- 1 pound Brussels sprouts
Instructions
Preheat the oven to 425°F (220°C).
Rinse the chicken under cold water and pat it dry with paper towels inside and out.
Peel the garlic cloves and mince them. Cut the lemon in half. Set aside.
Rub the chicken all over with 2 tablespoons of olive oil. Then, season the inside and outside of the chicken with salt and black pepper.
Stuff the chicken cavity with minced garlic, half a lemon, 2 sprigs of rosemary, and 2 sprigs of thyme.
Tuck the wing tips under the body and tie the legs together with cooking twine.
Place the chicken breast-side up on a rack in a roasting pan.
Peel and chop the carrots and sweet potatoes into chunks. Peel and quarter the onion. Trim the Brussels sprouts.
In a bowl, toss the vegetables with a drizzle of olive oil, salt, and pepper.
Surround the chicken with the prepared vegetables in the roasting pan.
Roast the chicken and vegetables in the preheated oven for 1 hour and 30 minutes, or until the chicken is golden brown and a thermometer inserted in the thickest part of the thigh reads 165°F (74°C).
Halfway through roasting, baste the chicken with the juices from the pan, and stir the vegetables around.
Remove the chicken and vegetables from the oven and let the chicken rest for 10 minutes before carving.
Carve the chicken and serve with the roasted vegetables, garnished with the remaining herbs and a squeeze of the remaining lemon half.
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 7743 mg | 337% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 53.4 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 466 mg | 36% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1960 mg | 42% | |
*The % Daily Value 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.
