Whole30 Oven Roasted Chicken
Juicy, tender, and bursting with fresh herb flavors, this Whole30 Oven Roasted Chicken is the ultimate healthy comfort food! Perfect for busy weeknights or Sunday dinners, this recipe features a crisp golden skin and a fragrant blend of olive oil, lemon, garlic, rosemary, and thyme for an irresistible aroma and taste. With just 15 minutes of prep, you’ll create a beautifully roasted whole chicken seasoned to perfection with simple pantry staples like salt, black pepper, and onions that caramelize as they cook. This paleo-friendly and Whole30-compliant dish not only makes a stunning centerpiece but also pairs wonderfully with your favorite roasted veggies or a light salad. Whether you’re enjoying it fresh out of the oven or saving leftovers for meal prep, this hearty recipe guarantees maximum flavor with minimal fuss.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 4 pounds whole chicken
- 3 tablespoons olive oil
- 1 whole lemon
- 4 whole garlic cloves
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 medium onion
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken, if included, and pat the chicken dry with paper towels.
Place the chicken on a rack in a roasting pan or onto a lined baking dish.
Cut the lemon in half and squeeze the juice of one half over the top of the chicken. Place the other half inside the cavity.
Peel and crush the garlic cloves and place them inside the cavity along with the rosemary and thyme sprigs.
Drizzle the olive oil over the chicken and rub it all over, ensuring even coating.
Season the chicken with salt and pepper, both inside the cavity and on the skin.
Peel and quarter the onion, and place the pieces around the chicken in the roasting pan.
Roast the chicken in the preheated oven for 90 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (75°C) when checked at the thickest part of the thigh.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the roasted chicken with the onions and any juices from the pan.
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 5.4 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.4 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 761 mg | 16% | |
*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.
