Paleo Roasted Chicken with Savory Vegetables

Elevate your dinner table with this mouthwatering Paleo Roasted Chicken with Savory Vegetables, a wholesome and flavor-packed recipe perfect for any occasion. Featuring a tender, golden-roasted whole chicken seasoned with paprika, fresh rosemary, and a hint of lemon, this dish is complemented by a medley of vibrant vegetables, including sweet potatoes, zucchini, and bell peppers. Drizzled with olive oil and lightly seasoned with thyme for an aromatic twist, the veggies roast to perfection alongside the chicken, soaking up all the rich, savory juices. Ready in just under two hours, this gluten-free, dairy-free, and Paleo-friendly meal delivers uncompromising flavor while staying aligned with your nutritional goals. Perfect for meal prep or family gatherings, serve this gorgeous one-pan dish straight out of the oven for a hearty, satisfying feast.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 4 pounds whole chicken
• 3 tablespoons olive oil
• 1 whole lemon
• 4 sprigs fresh rosemary
• 6 whole garlic cloves
• 4 large carrots
• 2 medium red onions
• 2 medium red bell peppers
• 2 large sweet potatoes
• 2 medium zucchini
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon thyme

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

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

Step 3

Rub the chicken skin with 2 tablespoons of olive oil and season it with 1 teaspoon of sea salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika.

Step 4

Cut the lemon in half and stuff it inside the chicken cavity along with 2 sprigs of fresh rosemary and 3 smashed garlic cloves.

Step 5

In a large roasting pan, arrange the remaining 2 sprigs of rosemary.

Step 6

Peel and cut the carrots into 2-inch pieces. Slice the red onions into wedges. Halve the red bell peppers and remove seeds. Cube the sweet potatoes, and slice the zucchini into thick rounds.

Step 7

In a large mixing bowl, combine the vegetables. Drizzle with the remaining 1 tablespoon of olive oil, 1 teaspoon of sea salt, and 1 teaspoon of thyme. Toss to coat evenly.

Step 8

Spread the vegetables evenly around the roasting pan and place the prepared chicken on top.

Step 9

Roast 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

Baste the chicken with the pan juices every 30 minutes for extra flavor and moistness.

Step 11

Once cooked, remove the chicken from the oven and let it rest for at least 10 minutes before carving.

Step 12

Serve the roasted chicken with the savory vegetables drizzled with any remaining pan juices. Enjoy your delicious Paleo meal!

Nutrition Facts

Serving size	(3529.8g)

Amount per serving	% Daily Value*
Calories	1457.8

Total Fat 60.1g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 4.6g
Cholesterol 136.1mg	0%
Sodium 8951.6mg	0%
Total Carbohydrate 187.4g	0%
Dietary Fiber 36.9g	0%
Total Sugars 84.1g
Protein 54.7g	0%

Vitamin D 0IU	0%
Calcium 460.4mg	0%
Iron 11.1mg	0%
Potassium 3370.7mg	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: 14.5%

Carbs: 49.7%