Paleo Classic Roast Dinner

Indulge in the wholesome comfort of a Paleo Classic Roast Dinner, a deliciously modern twist on a timeless favorite. This nutrient-packed meal features a perfectly roasted whole chicken, seasoned with aromatic fresh rosemary, thyme, and zesty lemon, paired with a medley of caramelized root vegetables like carrots, parsnips, sweet potatoes, and red onion. Using clean, paleo-friendly ingredients, it omits grains and dairy without compromising on flavor. The recipe comes together with a rich, silky gravy thickened with arrowroot powder for a naturally gluten-free finish. With just 20 minutes of prep time and simple step-by-step instructions, this hearty roast dinner is ideal for gatherings, meal prep, or a cozy weeknight feast. Perfectly paleo and irresistibly classic!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 3-4 pounds whole chicken
• 3 tablespoons olive oil
• 1 tablespoon sea salt
• 1 teaspoon black pepper
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 lemon
• 4 garlic cloves
• 4 carrots
• 3 parsnips
• 2 large sweet potatoes
• 1 large red onion
• 2 cups chicken broth
• 2 tablespoons arrowroot powder
• 1 tablespoon water

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Rinse the chicken and pat dry with paper towels. Rub the chicken with 2 tablespoons of olive oil, sea salt, and black pepper. Stuff the cavity with the rosemary, thyme, half a lemon (sliced), and 2 garlic cloves (crushed).

Step 3

Place the chicken on a roasting rack in a roasting pan. Tuck the wings under the body and tie the legs together with kitchen string.

Step 4

Peel and chop the carrots, parsnips, sweet potatoes, and red onion into bite-sized pieces.

Step 5

In a large bowl, combine the chopped vegetables with the remaining olive oil and season with salt and pepper. Toss to coat evenly.

Step 6

Arrange the vegetables around the chicken in the roasting pan.

Step 7

Roast in the preheated oven for about 1 hour and 30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and juices run clear when the thigh is pierced.

Step 8

Remove the chicken and vegetables from the oven. Transfer the chicken to a cutting board and let it rest for 10 minutes before carving.

Step 9

To make the gravy, pour the drippings from the roasting pan into a small saucepan. Add the chicken broth and bring to a simmer over medium heat.

Step 10

In a small bowl, mix the arrowroot powder with 1 tablespoon of water to create a slurry.

Step 11

Slowly whisk the slurry into the saucepan with the drippings and broth. Cook for a few minutes until the gravy has thickened to your desired consistency.

Step 12

Carve the chicken and serve with the roasted vegetables and gravy. Enjoy your Paleo Classic Roast Dinner!

Nutrition Facts

Serving size	(3313.9g)

Amount per serving	% Daily Value*
Calories	1645.7

Total Fat 67.9g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 8.2g
Cholesterol 111.7mg	0%
Sodium 9255.7mg	0%
Total Carbohydrate 223.8g	0%
Dietary Fiber 42.6g	0%
Total Sugars 62.7g
Protein 50.4g	0%

Vitamin D 0IU	0%
Calcium 537.7mg	0%
Iron 11.0mg	0%
Potassium 3835.7mg	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: 35.8%

Protein: 11.8%

Carbs: 52.4%