Paleo Classic Roast Chicken Dinner

Elevate your weeknight dinner with this Paleo Classic Roast Chicken Dinner, a wholesome, flavorful meal that’s perfect for gatherings or meal prep. Featuring a tender, 4-pound whole chicken roasted to golden perfection and infused with the earthy aromas of fresh rosemary, thyme, garlic, and zesty lemon, this dish is as comforting as it is nutritious. Surrounding the chicken are vibrant, caramelized vegetables—sweet potatoes, carrots, Brussels sprouts, and onion—seasoned simply with olive oil, salt, and pepper for a naturally delicious side. With just 20 minutes of prep and minimal cleanup, this paleo-approved recipe showcases a delightful balance of proteins, healthy fats, and nutrient-packed veggies. Serve it as a complete, crowd-pleasing centerpiece, garnished with fresh herbs and a bright pop of lemon, for a meal you’ll return to again and again. Perfectly suited for those adhering to paleo diets or anyone who loves classic, wholesome flavors.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 4 pounds Whole chicken
• 2 tablespoons Olive oil
• 4 cloves Garlic cloves
• 1 large Lemon
• 4 sprigs Fresh rosemary
• 4 sprigs Fresh thyme
• 1 tablespoon Salt
• 1 teaspoon Black pepper
• 4 Carrots
• 2 large Sweet potatoes
• 1 large Onion
• 1 pound Brussels sprouts

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Rinse the chicken under cold water and pat it dry with paper towels inside and out.

Step 3

Peel the garlic cloves and mince them. Cut the lemon in half. Set aside.

Step 4

Rub the chicken all over with 2 tablespoons of olive oil. Then, season the inside and outside of the chicken with salt and black pepper.

Step 5

Stuff the chicken cavity with minced garlic, half a lemon, 2 sprigs of rosemary, and 2 sprigs of thyme.

Step 6

Tuck the wing tips under the body and tie the legs together with cooking twine.

Step 7

Place the chicken breast-side up on a rack in a roasting pan.

Step 8

Peel and chop the carrots and sweet potatoes into chunks. Peel and quarter the onion. Trim the Brussels sprouts.

Step 9

In a bowl, toss the vegetables with a drizzle of olive oil, salt, and pepper.

Step 10

Surround the chicken with the prepared vegetables in the roasting pan.

Step 11

Roast the chicken and vegetables in the preheated oven for 1 hour and 30 minutes, or until the chicken is golden brown and a thermometer inserted in the thickest part of the thigh reads 165°F (74°C).

Step 12

Halfway through roasting, baste the chicken with the juices from the pan, and stir the vegetables around.

Step 13

Remove the chicken and vegetables from the oven and let the chicken rest for 10 minutes before carving.

Step 14

Carve the chicken and serve with the roasted vegetables, garnished with the remaining herbs and a squeeze of the remaining lemon half.

Nutrition Facts

Serving size	(3286.3g)

Amount per serving	% Daily Value*
Calories	1277.0

Total Fat 44.2g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 3.0g
Cholesterol 136.1mg	0%
Sodium 7742.7mg	0%
Total Carbohydrate 175.1g	0%
Dietary Fiber 42.2g	0%
Total Sugars 53.4g
Protein 63.6g	0%

Vitamin D 0IU	0%
Calcium 465.6mg	0%
Iron 9.9mg	0%
Potassium 1960.4mg	0%

*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.

Source of Calories

Fat: 29.4%

Protein: 18.8%

Carbs: 51.8%