whole30 compliant
A simple, nourishing one-pan dinner. This paleo whole roasted chicken is is one of those meals that looks impressive but takes little effort to make. Perfect for busy weeknights and slow Sundays. This chicken is easy to make is a total comfort meal.
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Roasting a whole chicken enables the chicken to stay very juicy while the skin gets nice and crisp. As the whole chicken cooks, the juices drip on the the vegetables. This creates so much flavor for the carrots and potatoes.
This paleo whole roasted chicken is:
Cost effective– buying a whole chicken is cheaper than buying parts of the chicken. You can use one whole chicken for dinner, leftovers, soups, and in salads.
Full of nutrients and healthy– a whole chicken has tons of protein, healthy fats, and minerals from the bones.
Simple but impressive– roasting a whole chicken seems to be so fancy, but it actually is easy to put together.
Ingredients
- Ghee
- Fresh Herbs
- Pepper
- Salt
- Red or yellow little potatoes
- Carrots
- Olive oil
- Garlic powder
- Onion powder
- Whole chicken
- Lemon
- Garlic
Let’s make this Paleo Whole Roasted Chicken.
- Start off by heating the oven to 400 degrees. In a small bow, mix the ghee with minced fresh herbs, 1/4 teaspoon pepper, and 1 1/2 teaspoon salt. *The remaining pepper and salt will be used later
- In a large cast iron skillet or a baking dish, place in the potatoes and carrots. Toss with olive oil and remaining 1/4 teaspoon pepper, 1 1/2 teaspoons salt, garlic powder, and onion powder.
- Place the whole chicken on top of the potatoes and carrots. Rub the ghee and herb mixture under the skin of the chicken and all over the outside skin of the chicken.
- Roast the chicken for 1-1 1/2 hours. About 1/2 way through the cooking time, add in the quartered lemon to the pan. Cook the chicken to 165 degrees.
- Once the chicken is done cooking, remove it from the pan. Place it on a plate or cutting board. Let it rest for 20 minutes.
- Squeeze the lemon over the potatoes and carrots, toss in the minced garlic, and place the vegetables back in the oven. Cook for 10 minutes or until the potatoes are golden brown and soft.
- Serve the chicken and vegetables with the pan drippings.
Paleo Whole Roasted Chicken
This paleo whole roast chicken is a great one pot meal that is roasted to perfection, with with carrots and potatoes.
4
20
minutes1
hour30
minutes1
hour50
minutesIngredients
5 tablespoons ghee
4 tablespoons mixed fresh herbs (thyme, rosemary, sage, and parsley are good options, but use any that you like)
1/2 teaspoon black pepper
3 teaspoons salt
24 ounce bag little red or yellow potatoes or fingerling potatoes, halved lengthwise
8 large carrots
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 whole chicken
1 lemon, cut in to quarters
2 garlic cloves, minced
Directions
- Preheat oven to 400 degrees. In a small bowl, mix the ghee with minced herbs and 1/4 teaspoon pepper and 1 1/2 teaspoons salt. *The remaining pepper and salt will be used later.
- In a large cast iron or baking dish, place the potatoes and carrots. Toss with olive oil, and remaining 1/4 teaspoon pepper, 1 1/2 teaspoons salt, garlic powder, and onion powder.
- Place whole chicken on top of the potatoes and carrots. Rub the ghee and herb mixture under the skin of the chicken and all over the outside skin of the whole chicken.
- Roast the chicken for 1- 1 1/2 hours. About 1/2 way through the cooking time, add in the quartered lemon to the pan. You want the chicken temperature to reach 165 degrees.
- Once chicken has come to temperature, take the chicken out of the pan and place on a cutting board. Let rest about 20 minutes.
- Squeeze the lemon over the potatoes and carrots, toss in the minced garlic, and place back in to the oven and cook for about 10 minutes or until the potatoes have browed a little.
- Serve the chicken with the pan drippings and drizzle over the potatoes and carrots.
Equipment
- cast iron pan or large baking pan
Nutrition Facts
- Serving Size: 1 serving
- Total number of serves: 4
- Calories: 810kcal
- Fat: 51.5g
- Saturated Fat: 20.4g
- Cholesterol: 191mg
- Sodium: 1991mg
- Potassium: 1617mg
- Carbohydrates: 47.7g
- Fiber: 8.9g
- Sugar: 8.9g
- Protein: 40.9g
- Vitamin A: 1233.6mcg
- Vitamin C: 65.2mg
- Calcium: 108mg
- Iron: 4mg
- Vitamin D: 0.4mcg
- Vitamin E: 2.1mg
- Vitamin K: 93.3mcg
- Thiamin: 0.4mg
- Riboflavin: 0.4mg
- Niacin: 16.3mg
- Vitamin B6: 1.4mg
- Vitamin B12: 0.6mcg
- Folate: 75.7mcg
- Pantothenic Acid: 2.7mg
- Phosphorus: 441mg
- Magnesium: 100mg
- Zinc: 3mg
- Selenium: 28.6mcg
- Copper: 0.4mg
- Manganese: 0.6mg
Let’s use those bones up.
Not only is this a delicious one pot meal, but after we eat the chicken I save all of the bones. Then I make my Instant Pot Bone Broth. It is like liquid gold and full of tons of vitamins and minerals. The Instant Pot is perfect to make the bone broth in. It Takes 2 hours to make instead of the 12 hours in a slow cooker or 24 hours on the stovetop.
Next time you are not sure what to plan for one of your weekly meals, try this one pot whole roasted chicken. I know this will become a weekly staple and can easily be served to any guests. You can even use a larger pan and roast two whole chickens. Eat one and pull the meat off the other and make chicken salad or use for tacos another night during the week.
