Whole30 Herb-Infused Roasted Chicken
Elevate your Whole30 meal plan with this Herb-Infused Roasted Chicken recipe, a feast of simplicity and flavor that’s perfect for weeknight dinners or special occasions. This tender, juicy chicken is marinated in a blend of olive oil, minced garlic, fresh rosemary, and thyme, delivering bold, aromatic flavors with every bite. The cavity is stuffed with zesty lemon halves for an added brightness that complements the savory herbs. Nestled atop a bed of chunky roasted carrots, celery, and onion, this dish doubles as a hearty, wholesome centerpiece and side, all made in one pan for easy cleanup. With a golden, crispy skin and a melt-in-your-mouth interior, this Whole30-compliant roasted chicken showcases how simple ingredients and a quick prep time of just 20 minutes can result in a meal that’s both crowd-pleasing and diet-friendly. Perfectly balanced, nutritious, and brimming with classic roasted flavors, this recipe strikes the ideal harmony between comfort food and clean eating.
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Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 3 tablespoons Olive oil
- 2 teaspoons Sea salt
- 1 teaspoon Black pepper
- 4 whole, minced Garlic cloves
- 2 tablespoons, chopped Fresh rosemary
- 2 tablespoons, chopped Fresh thyme
- 1 medium, halved Lemon
- 4 medium, cut into chunks Carrots
- 1 large, quartered Onion
- 3 cut into chunks Celery stalks
Instructions
Preheat your oven to 425°F (220°C).
Rinse the whole chicken under cold water and pat dry with paper towels.
In a small bowl, combine olive oil, minced garlic, fresh rosemary, fresh thyme, sea salt, and black pepper to make a herb marinade.
Rub the herb marinade all over the chicken, ensuring it is well coated. Get under the skin for extra flavor.
Squeeze the juice of the lemon halves over the chicken and place the lemon inside the cavity of the chicken.
Arrange the carrots, onion, and celery at the bottom of a roasting pan. Place the chicken on top of the vegetables.
Tie the legs of the chicken together with kitchen twine to help it cook evenly.
Roast the chicken in the preheated oven for about 90 minutes, or until the internal temperature reaches 165°F (74°C), basting occasionally with pan juices.
Remove the chicken from the oven and let it rest for at least 10 minutes before carving.
Serve the roasted chicken with the roasted vegetables on the side, and enjoy your Whole30 compliant meal.
Nutrition Facts
Calories |
855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 5520 mg | 240% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 28.5 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 3214 mg | 68% | |
*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.
