Whole30 Roasted Herb Chicken with Potatoes
Elevate your weeknight dinner game with this flavorful Whole30 Roasted Herb Chicken with Potatoes! This recipe combines a juicy, perfectly seasoned whole chicken with a medley of tender baby potatoes, sweet carrots, and savory onions—all roasted to golden perfection. Infused with a vibrant blend of fresh rosemary, thyme, garlic, and zesty lemon, this one-pan meal is as wholesome as it is satisfying, adhering to Whole30 guidelines for a healthy, guilt-free feast. With minimal prep and the oven doing most of the work, this dish is not only easy to make but perfect for family dinners or entertaining. Serve with the roasted vegetables for a comforting, crowd-pleasing meal that’s sure to impress!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 about 4 to 5 pounds whole chicken
- 3 tablespoons olive oil
- 1 lemon
- 2 tablespoons, chopped fresh rosemary
- 2 tablespoons, chopped fresh thyme
- 4 minced garlic cloves
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1.5 pounds baby potatoes
- 1 pound, peeled and cut into chunks carrots
- 1 large, sliced onion
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken cavity and pat the chicken dry with paper towels.
In a small bowl, mix together olive oil, juice and zest of the lemon, rosemary, thyme, minced garlic, sea salt, and black pepper.
Rub the herb mixture all over the chicken, making sure to coat under the skin and inside the cavity for maximum flavor.
Cut the lemon you juiced into quarters and place inside the cavity of the chicken.
Arrange the baby potatoes, carrots, and onion in a single layer in a large roasting pan.
Drizzle 1 tablespoon of olive oil over the vegetables and season with a pinch of salt and pepper, tossing to coat evenly.
Place the chicken on top of the vegetables in the roasting pan.
Tie the chicken legs together with kitchen twine and tuck the wing tips under the body if needed.
Roast in the preheated oven for 1½ hours, or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear.
Let the chicken rest for 10-15 minutes before carving to ensure the juices redistribute throughout the meat.
Serve the roasted chicken with the cooked potatoes and carrots on the side.
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 986 mg | 43% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 6.4 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1576 mg | 34% | |
*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.
