Whole30 Roasted Chicken with Savory Vegetables
Experience the perfect blend of hearty flavor and wholesome simplicity with this Whole30 Roasted Chicken with Savory Vegetables recipe! Designed to satisfy while adhering to clean eating principles, this dish features a tender, golden-roasted whole chicken seasoned with fresh rosemary, thyme, garlic, and a burst of lemon, paired with a colorful medley of red potatoes, carrots, zucchini, and yellow onion. The oven-roasted technique ensures the chicken remains juicy and succulent, while the vegetables soak up all the savory flavors for the ultimate complement. Ready in just under two hours, this nutritious, family-friendly meal is perfect for busy weeknights or an impressive centerpiece at your next gathering. Whether you're following Whole30 or simply craving a wholesome dinner, this is the recipe you'll keep coming back to!
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Recipe Information
Ingredients
- 4 pounds whole chicken
- 3 tablespoons olive oil
- 1 whole lemon
- 4 cloves garlic cloves
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 pound red potatoes
- 4 large carrots
- 1 large yellow onion
- 1 large zucchini
Instructions
Preheat your oven to 425°F (220°C).
Clean and pat the whole chicken dry with paper towels. Ensure to remove any giblets from the cavity if present.
In a small bowl, mix 2 tablespoons of olive oil, salt, and pepper.
Liberally rub the olive oil mixture all over the outside of the chicken.
Cut the lemon in half and squeeze half over the chicken, rubbing it over the skin. Place the other half inside the cavity of the chicken.
Smash the garlic cloves and place them inside the cavity along with the rosemary and thyme sprigs.
Tie the legs of the chicken together with kitchen twine to ensure even roasting.
Peel and cut the red potatoes into quarters and place them in a large bowl.
Peel and cut the carrots into large chunks and add them to the bowl with the potatoes.
Cut the onion and zucchini into large pieces and add to the bowl of vegetables.
Drizzle the remaining 1 tablespoon of olive oil over the vegetables and toss to coat evenly. Season with a pinch of salt and pepper.
Spread the vegetables evenly on a roasting pan and place a rack over them.
Place the prepared chicken on the rack over the vegetables.
Roast in the oven for about 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear.
Allow the chicken to rest for 10 minutes before carving to seal in the juices.
Serve the roasted chicken alongside the savory vegetables, and enjoy your wholesome Whole30 meal.
Nutrition Facts
Calories |
1287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 7482 mg | 325% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 44.8 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4166 mg | 89% | |
*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.
