Paleo Roasted Chicken and Vegetables

Elevate your dinner table with this Paleo Roasted Chicken and Vegetables recipe, a wholesome, one-pan meal brimming with vibrant flavors and nourishing ingredients. Perfectly seasoned with a zesty marinade of olive oil, lemon juice, paprika, and rosemary, this juicy whole chicken roasts to golden perfection alongside a medley of sweet potatoes, carrots, and red onion. The result? A satisfying, gluten-free, and dairy-free dish that’s as healthy as it is hearty. With just 20 minutes of prep and simple steps, this recipe is an ideal choice for busy weeknights or cozy weekend gatherings. Serve this paleo-friendly delight straight from the oven and savor a truly comforting meal that’s packed with nutrients and flavor.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 4 pounds whole chicken
• 3 tablespoons olive oil
• 1 lemon
• 2 sprigs fresh rosemary
• 4 garlic cloves
• 2 sweet potatoes
• 4 carrots
• 1 red onion
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 teaspoon paprika

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Pat the chicken dry with paper towels, ensuring it is completely dry for a crispy skin.

Step 3

In a small bowl, combine 3 tablespoons of olive oil, the juice of 1 lemon, 1 teaspoon of sea salt, 0.5 teaspoon of black pepper, and 1 teaspoon of paprika. Mix well to create a marinade.

Step 4

Rub the marinade thoroughly over the entire chicken, ensuring it is evenly coated. Place 2 whole sprigs of rosemary and 4 peeled garlic cloves inside the cavity of the chicken.

Step 5

Tie the chicken legs together with kitchen twine and tuck the wing tips under the body. Set aside while you prepare the vegetables.

Step 6

Peel and cut 2 sweet potatoes into 1-inch chunks. Cut 4 carrots into 1-inch pieces and 1 red onion into wedges.

Step 7

In a roasting pan, spread out the sweet potatoes, carrots, and red onion. Drizzle with a little olive oil and season with a pinch of sea salt and black pepper.

Step 8

Place the chicken on top of the vegetables in the roasting pan.

Step 9

Roast the chicken and vegetables in the preheated oven for about 90 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the vegetables are tender.

Step 10

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

Step 11

Serve the roasted chicken with the vegetables and enjoy your Paleo-friendly meal.

Nutrition Facts

Serving size	(2682.8g)

Amount per serving	% Daily Value*
Calories	1106.9

Total Fat 58.2g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 4.4g
Cholesterol 136.1mg	0%
Sodium 2853.2mg	0%
Total Carbohydrate 111.4g	0%
Dietary Fiber 23.0g	0%
Total Sugars 35.7g
Protein 45.1g	0%

Vitamin D 0IU	0%
Calcium 290.6mg	0%
Iron 6.5mg	0%
Potassium 1864.0mg	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: 45.6%

Protein: 15.7%

Carbs: 38.8%