Paleo Classic Roast Dinner
Indulge in the wholesome flavors of a **Paleo Classic Roast Dinner**, a timeless meal reimagined to align with paleo principles. This recipe showcases a perfectly roasted whole chicken, infused with the aromatic essence of fresh rosemary, thyme, and zesty lemon, while surrounded by a medley of hearty vegetables like carrots, parsnips, sweet potatoes, and red onion. The crisp skin and juicy interior of the chicken pair beautifully with the naturally sweet, caramelized vegetables. A rich, gluten-free gravy, thickened with arrowroot powder, ties it all together in pure comfort-food style. Ready in just under two hours, this paleo-friendly feast is perfect for Sunday dinners or any occasion that calls for a nourishing, crowd-pleasing centerpiece. Keywords: Paleo roast dinner, healthy roast chicken, paleo roasted vegetables, gluten-free gravy.
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Recipe Information
Ingredients
- 1 3-4 pounds whole chicken
- 3 tablespoons olive oil
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 lemon
- 4 garlic cloves
- 4 carrots
- 3 parsnips
- 2 large sweet potatoes
- 1 large red onion
- 2 cups chicken broth
- 2 tablespoons arrowroot powder
- 1 tablespoon water
Instructions
Preheat your oven to 425°F (220°C).
Rinse the chicken and pat dry with paper towels. Rub the chicken with 2 tablespoons of olive oil, sea salt, and black pepper. Stuff the cavity with the rosemary, thyme, half a lemon (sliced), and 2 garlic cloves (crushed).
Place the chicken on a roasting rack in a roasting pan. Tuck the wings under the body and tie the legs together with kitchen string.
Peel and chop the carrots, parsnips, sweet potatoes, and red onion into bite-sized pieces.
In a large bowl, combine the chopped vegetables with the remaining olive oil and season with salt and pepper. Toss to coat evenly.
Arrange the vegetables around the chicken in the roasting pan.
Roast in the preheated oven for about 1 hour and 30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and juices run clear when the thigh is pierced.
Remove the chicken and vegetables from the oven. Transfer the chicken to a cutting board and let it rest for 10 minutes before carving.
To make the gravy, pour the drippings from the roasting pan into a small saucepan. Add the chicken broth and bring to a simmer over medium heat.
In a small bowl, mix the arrowroot powder with 1 tablespoon of water to create a slurry.
Slowly whisk the slurry into the saucepan with the drippings and broth. Cook for a few minutes until the gravy has thickened to your desired consistency.
Carve the chicken and serve with the roasted vegetables and gravy. Enjoy your Paleo Classic Roast Dinner!
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 9256 mg | 402% | |
| Total Carbohydrate | 223.8 g | 81% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 62.7 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3836 mg | 82% | |
*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.
