Whole30 Classic Roast Chicken Dinner

Elevate your weeknight meals with this Whole30 Classic Roast Chicken Dinner, a hearty and wholesome dish that’s as satisfying as it is nutritious. Featuring a perfectly roasted whole chicken infused with zesty lemon, aromatic garlic, and fresh herbs like rosemary and thyme, this recipe delivers incredible flavor with minimal fuss. Surrounding the chicken are a medley of colorful vegetables—sweet potatoes, carrots, red onions, and green beans—roasted to tender perfection, making it a complete one-pan meal. Ready in just under two hours with only 20 minutes of prep time, this dish is ideal for busy families or meal-preppers adhering to Whole30 guidelines. Serve this flavorful, golden-brown roast chicken with its caramelized veggies for a comforting dinner that’s guaranteed to impress.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 (approximately 4-5 pounds) whole chicken
• 3 tablespoons olive oil
• 1 whole lemon
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 head garlic
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 4 large carrots
• 2 medium red onions
• 2 large sweet potatoes
• 1 pound green beans
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Remove the giblets from the chicken, rinse the bird under cold water, and pat dry with paper towels.

Step 3

Place the chicken in a roasting pan or a large ovenproof dish.

Step 4

Drizzle the chicken with 2 tablespoons of olive oil and rub it all over the skin.

Step 5

Cut the lemon in half and place it inside the cavity of the chicken along with the rosemary and thyme sprigs.

Step 6

Slice the head of garlic crosswise to expose the cloves and place it inside the cavity.

Step 7

Season the outside of the chicken generously with 2 teaspoons of sea salt and 1 teaspoon of black pepper.

Step 8

Peel and cut the carrots, red onions, and sweet potatoes into large chunks.

Step 9

Toss these vegetables with the remaining tablespoon of olive oil, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper.

Step 10

Arrange the vegetables around the chicken in the roasting pan.

Step 11

Place the pan in the preheated oven and roast for about 1 hour and 20 minutes, or until the chicken skin is golden brown and a meat thermometer reads 165°F (74°C) when inserted into the thickest part of the thigh.

Step 12

During the last 20 minutes of cooking, add the green beans to the roasting pan, mixing them with the other vegetables.

Step 13

Once done, let the chicken rest for about 10 minutes before carving.

Step 14

Serve the chicken with the roasted vegetables for a complete Whole30 dinner.

Nutrition Facts

Serving size	(3425.0g)

Amount per serving	% Daily Value*
Calories	1482.2

Total Fat 59.5g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 5.1g
Cholesterol 136.1mg	0%
Sodium 8128.1mg	0%
Total Carbohydrate 194.6g	0%
Dietary Fiber 42.6g	0%
Total Sugars 64.5g
Protein 61.3g	0%

Vitamin D 0IU	0%
Calcium 672.9mg	0%
Iron 14.0mg	0%
Potassium 3243.0mg	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: 34.3%

Protein: 15.7%

Carbs: 49.9%