Whole30 Roasted Chicken and Herbed Potatoes
Embark on a hearty and wholesome culinary journey with this Whole30 Roasted Chicken and Herbed Potatoes recipe, a delectable combination that's as nourishing as it is satisfying. This one-pan meal features a perfectly seasoned, oven-roasted whole chicken paired with tender baby potatoes, all infused with a savory blend of garlic, thyme, and rosemary. A touch of zesty lemon enhances the flavors, while a finishing garnish of fresh parsley adds a burst of brightness. Ready in just over 90 minutes, this recipe is ideal for meal prep or a comforting family dinner. With Whole30-friendly ingredients, it’s a deliciously healthy choice that’s simple to prepare yet impressively flavorful. Perfectly roasted and beautifully aromatic, this dish is sure to become your go-to for an easy, wholesome feast.
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Recipe Information
Ingredients
- 4 pounds whole chicken
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 lemon
- 2 pounds baby potatoes
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 425°F (220°C).
Pat the whole chicken dry with paper towels and place it in a large roasting pan.
In a small bowl, mix together the olive oil, garlic powder, onion powder, dried thyme, dried rosemary, salt, and black pepper to form a paste.
Rub the olive oil mixture all over the chicken, making sure to cover both the outside and the inside cavity.
Slice the lemon in half and place one half inside the cavity of the chicken.
Arrange the baby potatoes around the chicken in the roasting pan.
Drizzle the potatoes with a tablespoon of olive oil and season with salt and pepper.
Toss the potatoes to ensure they are well coated with the oil and seasoning.
Place the roasting pan in the preheated oven and bake for approximately 90 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
Remove the chicken and potatoes from the oven and let the chicken rest for 10 minutes before carving.
Garnish the chicken and potatoes with fresh parsley and serve warm.
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 1361 mg | 59% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 2.1 g | ||
| Protein | 127.4 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2041 mg | 43% | |
*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.
