Paleo Roasted Chicken with Savory Vegetables
Elevate your dinner table with this mouthwatering Paleo Roasted Chicken with Savory Vegetables, a wholesome and flavorful feast designed for clean eating enthusiasts. This recipe features a perfectly seasoned, tender whole chicken roasted to perfection alongside a vibrant medley of vegetables, including sweet potatoes, zucchini, carrots, and bell peppers. Infused with aromatic rosemary, garlic, and a hint of lemon, every bite bursts with fresh, earthy flavors. Ideal for a cozy family meal or a dinner party centerpiece, this dish is naturally gluten-free, dairy-free, and packed with nutrients. Simple to prepare with minimal hands-on time, this one-pan meal delivers crispy golden skin and juicy chicken paired with caramelized, savory vegetables for an unforgettable Paleo-friendly experience.
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Recipe Information
Ingredients
- 4 pounds whole chicken
- 3 tablespoons olive oil
- 1 whole lemon
- 4 sprigs fresh rosemary
- 6 whole garlic cloves
- 4 large carrots
- 2 medium red onions
- 2 medium red bell peppers
- 2 large sweet potatoes
- 2 medium zucchini
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon thyme
Instructions
Preheat your oven to 425°F (220°C).
Rinse the whole chicken inside and out under cold running water, and pat it dry with paper towels.
Rub the chicken skin with 2 tablespoons of olive oil and season it with 1 teaspoon of sea salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika.
Cut the lemon in half and stuff it inside the chicken cavity along with 2 sprigs of fresh rosemary and 3 smashed garlic cloves.
In a large roasting pan, arrange the remaining 2 sprigs of rosemary.
Peel and cut the carrots into 2-inch pieces. Slice the red onions into wedges. Halve the red bell peppers and remove seeds. Cube the sweet potatoes, and slice the zucchini into thick rounds.
In a large mixing bowl, combine the vegetables. Drizzle with the remaining 1 tablespoon of olive oil, 1 teaspoon of sea salt, and 1 teaspoon of thyme. Toss to coat evenly.
Spread the vegetables evenly around the roasting pan and place the prepared chicken on top.
Roast 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.
Baste the chicken with the pan juices every 30 minutes for extra flavor and moistness.
Once cooked, remove the chicken from the oven and let it rest for at least 10 minutes before carving.
Serve the roasted chicken with the savory vegetables drizzled with any remaining pan juices. Enjoy your delicious Paleo meal!
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 8952 mg | 389% | |
| Total Carbohydrate | 187.4 g | 68% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 84.1 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3371 mg | 72% | |
*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.
