Paleo Roasted Chicken and Vegetables
Perfectly savory and health-conscious, Paleo Roasted Chicken and Vegetables is a complete one-pan meal that combines succulent, golden-roasted chicken with nutrient-packed sweet potatoes, carrots, and red onion. Infused with the bright zest of lemon, aromatic rosemary, and the warm kick of paprika, this recipe guarantees bold, well-rounded flavors that complement the tender, juicy chicken beautifully. Ready in just under two hours, this dish is simple to prepare yet impressively elegant, making it ideal for weeknight dinners or special occasions. Completely Paleo-friendly, gluten-free, and dairy-free, it offers a wholesome meal loaded with protein and hearty vegetables while keeping things clean and natural. Serve fresh from the oven for the ultimate cozy, satisfying dinner.
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Recipe Information
Ingredients
- 4 pounds whole chicken
- 3 tablespoons olive oil
- 1 lemon
- 2 sprigs fresh rosemary
- 4 garlic cloves
- 2 sweet potatoes
- 4 carrots
- 1 red onion
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels, ensuring it is completely dry for a crispy skin.
In a small bowl, combine 3 tablespoons of olive oil, the juice of 1 lemon, 1 teaspoon of sea salt, 0.5 teaspoon of black pepper, and 1 teaspoon of paprika. Mix well to create a marinade.
Rub the marinade thoroughly over the entire chicken, ensuring it is evenly coated. Place 2 whole sprigs of rosemary and 4 peeled garlic cloves inside the cavity of the chicken.
Tie the chicken legs together with kitchen twine and tuck the wing tips under the body. Set aside while you prepare the vegetables.
Peel and cut 2 sweet potatoes into 1-inch chunks. Cut 4 carrots into 1-inch pieces and 1 red onion into wedges.
In a roasting pan, spread out the sweet potatoes, carrots, and red onion. Drizzle with a little olive oil and season with a pinch of sea salt and black pepper.
Place the chicken on top of the vegetables in the roasting pan.
Roast the chicken and vegetables in the preheated oven for about 90 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the vegetables are tender.
Remove from the oven and let the chicken rest for about 10 minutes before carving.
Serve the roasted chicken with the vegetables and enjoy your Paleo-friendly meal.
Nutrition Facts
Calories |
1107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 2853 mg | 124% | |
| Total Carbohydrate | 111.4 g | 41% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 35.7 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1864 mg | 40% | |
*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.
