Whole30 Classic Herb Roasted Chicken
Elevate your dinner table with this Whole30 Classic Herb Roasted Chicken, a perfectly seasoned and juicy centerpiece that’s both wholesome and flavorful. Featuring a 4-pound whole chicken infused with fresh herbs like rosemary, thyme, and sage, and complemented by aromatic garlic and lemon, this recipe delivers gourmet-level flavor in every bite. Tender roasted carrots, celery, and onion accompany the chicken, soaking up its savory juices as it cooks. With just 15 minutes of prep time and a simple roasting technique, this family-friendly dish is ideal for Whole30 followers, paleo enthusiasts, or anyone craving a healthy yet luxurious one-pan meal. Perfectly crisp on the outside and delightfully moist on the inside, this roasted chicken will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 pounds whole chicken
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage
- 4 large garlic cloves
- 1 whole lemon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large onion
- 2 large carrots
- 2 large celery stalks
- 1 cup chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels to ensure a crispy skin.
Place the chicken on a roasting pan or oven-safe skillet.
In a small bowl, mix the olive oil, chopped rosemary, thyme, and sage.
Rub this herb mixture all over the chicken including under the skin and inside the cavity.
Cut the garlic cloves and lemon in half. Place them inside the chicken cavity.
Season the outside of the chicken with salt and black pepper.
Chop the onion, carrots, and celery into large chunks and scatter them around the chicken in the pan.
Pour the chicken broth into the pan around the vegetables not directly onto the chicken.
Roast the chicken in the preheated oven for about 90 minutes or until the internal temperature reaches 165°F (74°C) and the juices run clear.
If the skin browns too quickly, cover the chicken loosely with foil.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the roasted chicken with the vegetables from the pan.
Nutrition Facts
Calories |
751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 3256 mg | 142% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 20.1 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1867 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.
