Whole30 Classic Roast Chicken Dinner
Elevate your mealtime with this hearty and wholesome Whole30 Classic Roast Chicken Dinner—perfect for anyone following a clean eating lifestyle or looking for a satisfying, nutrient-packed meal. This recipe features a succulent whole chicken, infused with the vibrant flavors of lemon, fresh rosemary, and thyme, while tender chunks of carrots, sweet potatoes, and red onions roast to caramelized perfection alongside it. Green beans added in the final moments bring a pop of freshness to the dish. With minimal prep and one-pan convenience, this gluten-free, dairy-free, and paleo-friendly recipe is a family-friendly centerpiece that’s as delicious as it is nourishing. Whether you're meal prepping or hosting a dinner gathering, this roast chicken dinner guarantees a flavorful comfort food experience.
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Recipe Information
Ingredients
- 1 (approximately 4-5 pounds) whole chicken
- 3 tablespoons olive oil
- 1 whole lemon
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 head garlic
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 4 large carrots
- 2 medium red onions
- 2 large sweet potatoes
- 1 pound green beans
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken, rinse the bird under cold water, and pat dry with paper towels.
Place the chicken in a roasting pan or a large ovenproof dish.
Drizzle the chicken with 2 tablespoons of olive oil and rub it all over the skin.
Cut the lemon in half and place it inside the cavity of the chicken along with the rosemary and thyme sprigs.
Slice the head of garlic crosswise to expose the cloves and place it inside the cavity.
Season the outside of the chicken generously with 2 teaspoons of sea salt and 1 teaspoon of black pepper.
Peel and cut the carrots, red onions, and sweet potatoes into large chunks.
Toss these vegetables with the remaining tablespoon of olive oil, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper.
Arrange the vegetables around the chicken in the roasting pan.
Place the pan in the preheated oven and roast for about 1 hour and 20 minutes, or until the chicken skin is golden brown and a meat thermometer reads 165°F (74°C) when inserted into the thickest part of the thigh.
During the last 20 minutes of cooking, add the green beans to the roasting pan, mixing them with the other vegetables.
Once done, let the chicken rest for about 10 minutes before carving.
Serve the chicken with the roasted vegetables for a complete Whole30 dinner.
Nutrition Facts
Calories |
999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 1321 mg | 57% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 9.6 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1189 mg | 25% | |
*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.
