Whole30 Perfectly Roasted Chicken
Achieve culinary perfection with this Whole30 Perfectly Roasted Chicken, a fail-proof, flavor-packed recipe that's ideal for weeknight dinners or special occasions. This golden, crispy-skinned bird is seasoned to perfection with a simple yet aromatic blend of kosher salt, black pepper, fresh rosemary, thyme, and zesty lemon. Stuffed with garlic and herbs, the chicken roasts beautifully, thanks to a generous coating of olive oil that ensures a deliciously crisp exterior. Trussing the legs guarantees even cooking, while a short resting period post-roast preserves its succulent, juicy interior. Whether you're following the Whole30 lifestyle or just in search of a wholesome, satisfying meal, this one-pan recipe requires only 15 minutes of prep and delivers a timeless roast that's as nourishing as it is irresistible. Perfect with a drizzle of pan drippings, it's a dinner-table centerpiece everyone will love!
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Recipe Information
Ingredients
- 1 4-5 pounds Whole chicken
- 2 tablespoons Kosher salt
- 1 tablespoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 1 whole Lemon
- 4 whole Garlic cloves
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
Instructions
Preheat your oven to 425°F (220°C).
Prepare the chicken by removing any giblets from the cavity and patting it dry with paper towels to ensure a crispy skin.
Generously season the chicken inside and out with kosher salt and black pepper.
Cut the lemon in half and squeeze the juice all over the chicken, then place both halves into the cavity of the chicken along with the garlic cloves, rosemary, and thyme sprigs.
Rub the entire chicken with olive oil to help the skin crisp up.
Truss the chicken by tying the legs together with kitchen twine, which helps the chicken cook evenly.
Place the chicken breast-side up on a rack in a roasting pan or on a large oven-safe skillet.
Roast the chicken in the preheated oven for 60-90 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving to retain its juices.
Carve the chicken and serve with any pan drippings as a savory sauce.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 3694 mg | 161% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 1.5 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 629 mg | 13% | |
*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.
