Paleo Roasted Herb Chicken with Potatoes
Elevate your dinner table with this flavorful and wholesome Paleo Roasted Herb Chicken with Potatoes, a perfect one-pan meal that’s both simple and satisfying. Seasoned with a fragrant blend of fresh rosemary, thyme, garlic, and zesty lemon, this oven-roasted whole chicken turns irresistibly crispy on the outside while staying tender and juicy on the inside. Nestled alongside golden, caramelized baby potatoes and chunks of sweet, roasted carrots, this hearty dish is a crowd-pleasing feast that’s entirely Paleo-friendly. Requiring just 15 minutes of prep time and letting the oven do the rest, it’s an ideal recipe for family dinners, meal prep, or special occasions. Whether you're following a Paleo lifestyle or simply want a nutrient-packed, herbaceous meal, this recipe delivers comfort and gourmet flavor in every bite.
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Recipe Information
Ingredients
- 1 approximately 3-4 pounds whole chicken
- 3 tablespoons olive oil
- 2 tablespoons, chopped fresh rosemary
- 2 tablespoons, chopped fresh thyme
- 4 minced garlic cloves
- 1 sliced lemon
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1.5 pounds, halved baby potatoes
- 4 large, peeled and cut into chunks carrots
Instructions
Preheat your oven to 425°F (220°C).
Rinse the chicken thoroughly under cold water and pat it dry with paper towels. Allow it to come to room temperature as you prepare the rest of the ingredients.
In a small bowl, combine the olive oil, chopped rosemary, chopped thyme, minced garlic, sea salt, and black pepper.
Rub the herb and oil mixture all over the chicken, ensuring it is evenly coated. Make sure to rub some of the mixture under the skin for extra flavor.
Place lemon slices inside the cavity of the chicken.
In a large roasting pan, place the halved baby potatoes and carrot chunks. Drizzle a small amount of olive oil over them, and season lightly with salt and pepper.
Place the seasoned chicken on top of the vegetables in the roasting pan. The vegetables should serve as a rack to elevate the chicken.
Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C) and the juices run clear.
Halfway through cooking, baste the chicken with the juices accumulated at the bottom of the pan to ensure it stays moist.
Once cooked, remove the chicken from the oven and let it rest for at least 10 minutes before carving.
Serve the roasted herb chicken with the roasted potatoes and carrots, and enjoy your Paleo-friendly meal!
Nutrition Facts
Calories |
975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 4984 mg | 217% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 16.1 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2754 mg | 59% | |
*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.
