Paleo Roasted Herb Chicken with Potatoes

Elevate your dinner table with this flavorful Paleo Roasted Herb Chicken with Potatoes, a wholesome, one-pan meal that's as comforting as it is nutritious. Perfectly seasoned with a blend of fresh rosemary, thyme, garlic, and lemon, the whole chicken roasts to golden perfection atop a bed of tender baby potatoes and sweet carrots, absorbing every savory, herby aroma. This gluten-free, Paleo-friendly recipe comes together with minimal prep but delivers maximum flavor, thanks to an easy olive oil herb rub and a slow roast that guarantees juicy, tender meat with crispy skin. Whether you're meal prepping for the week or crafting a special Sunday dinner, this crowd-pleaser pairs rustic charm with elegant flavor in every bite.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 1 approximately 3-4 pounds whole chicken
• 3 tablespoons olive oil
• 2 tablespoons, chopped fresh rosemary
• 2 tablespoons, chopped fresh thyme
• 4 minced garlic cloves
• 1 sliced lemon
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1.5 pounds, halved baby potatoes
• 4 large, peeled and cut into chunks carrots

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Rinse the chicken thoroughly under cold water and pat it dry with paper towels. Allow it to come to room temperature as you prepare the rest of the ingredients.

Step 3

In a small bowl, combine the olive oil, chopped rosemary, chopped thyme, minced garlic, sea salt, and black pepper.

Step 4

Rub the herb and oil mixture all over the chicken, ensuring it is evenly coated. Make sure to rub some of the mixture under the skin for extra flavor.

Step 5

Place lemon slices inside the cavity of the chicken.

Step 6

In a large roasting pan, place the halved baby potatoes and carrot chunks. Drizzle a small amount of olive oil over them, and season lightly with salt and pepper.

Step 7

Place the seasoned chicken on top of the vegetables in the roasting pan. The vegetables should serve as a rack to elevate the chicken.

Step 8

Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C) and the juices run clear.

Step 9

Halfway through cooking, baste the chicken with the juices accumulated at the bottom of the pan to ensure it stays moist.

Step 10

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

Step 11

Serve the roasted herb chicken with the roasted potatoes and carrots, and enjoy your Paleo-friendly meal!

Nutrition Facts

Serving size	(2066.3g)

Amount per serving	% Daily Value*
Calories	974.7

Total Fat 53.8g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 4.3g
Cholesterol 102.1mg	0%
Sodium 4984.4mg	0%
Total Carbohydrate 94.6g	0%
Dietary Fiber 14.4g	0%
Total Sugars 16.1g
Protein 36.6g	0%

Vitamin D 0IU	0%
Calcium 204.0mg	0%
Iron 6.3mg	0%
Potassium 2754.0mg	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: 48.0%

Protein: 14.5%

Carbs: 37.5%