Whole30 Roasted Chicken and Vegetables
Elevate your weeknight dinner routine with this flavorful Whole30 Roasted Chicken and Vegetables recipe! Perfectly seasoned with olive oil, garlic, and fresh herbs like rosemary and thyme, this juicy roasted chicken is paired with a medley of colorful vegetables—carrots, sweet potatoes, Brussels sprouts, and red onion—for a wholesome, nutrient-packed meal. Infused with bright lemon flavor and roasted to golden perfection, this one-pan dish is Paleo-friendly, gluten-free, and dairy-free, making it an excellent choice for clean eating or those following Whole30 guidelines. With just 20 minutes of prep and minimal cleanup, it’s ideal for family dinners or meal prep. Serve this hearty and delicious dish straight from the oven to impress everyone at your table!
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Recipe Information
Ingredients
- 4 pounds whole chicken
- 3 tablespoons olive oil
- 2 each lemon
- 4 cloves garlic
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 each carrots
- 2 large sweet potatoes
- 1 large red onion
- 1 pound brussels sprouts
Instructions
Preheat your oven to 425°F (220°C).
Rinse the chicken inside and out under cold running water, then pat dry with paper towels.
In a small bowl, combine 2 tablespoons of olive oil, juice from one lemon, minced garlic, salt, and pepper. Mix well.
Rub the chicken inside and out with the olive oil mixture. Ensure to get under the skin where you can for more flavor.
Place the rosemary and thyme sprigs inside the cavity of the chicken along with half of the remaining lemon, cut into smaller pieces.
Truss the chicken with kitchen twine if desired. This helps it cook more evenly.
Cut the carrots and sweet potatoes into 1-inch pieces and the red onion into wedges.
Trim and halve the Brussels sprouts.
In a large mixing bowl, toss the cut vegetables with the remaining 1 tablespoon of olive oil, the juice from the other half of the lemon, salt, and pepper to taste.
Spread the vegetables evenly in a large roasting pan or dish.
Place the chicken on top of the vegetables, breast side up.
Roast in the oven for about 75 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.
Remove the chicken from the oven, cover with foil, and let rest for 10 minutes before carving.
Serve the chicken alongside the roasted vegetables.
Nutrition Facts
Calories |
1353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5330 mg | 232% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 47.9 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1659 mg | 35% | |
*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.
