Whole30 Herb-Infused Roasted Chicken
Elevate your dinner table with this Whole30 Herb-Infused Roasted Chicken, a beautifully flavorful and wholesome dish that's perfect for any occasion. This recipe combines a juicy, golden-brown whole chicken with a fragrant herb marinade of fresh rosemary, thyme, garlic, and olive oil, creating layers of savory goodness in every bite. As the chicken roasts to perfection, nestle it over a bed of hearty vegetables—carrots, onion, and celery—that soak up the drippings for an irresistible side. A bright burst of freshly squeezed lemon juice adds a zesty contrast, while a touch of sea salt and black pepper bring out the natural flavors. With minimal prep, this satisfying one-pan meal is entirely Whole30 compliant and a surefire way to impress your family or guests. Serve it alongside the caramelized vegetables for a comforting yet nutritious dinner that’s as nourishing as it is delicious. Perfect for meal prep or a cozy weekend feast, this roasted chicken recipe will quickly become a household favorite!
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Ingredients
- 1 3-4 lbs Whole chicken
- 3 tablespoons Olive oil
- 2 teaspoons Sea salt
- 1 teaspoon Black pepper
- 4 whole, minced Garlic cloves
- 2 tablespoons, chopped Fresh rosemary
- 2 tablespoons, chopped Fresh thyme
- 1 medium, halved Lemon
- 4 medium, cut into chunks Carrots
- 1 large, quartered Onion
- 3 cut into chunks Celery stalks
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Rinse the whole chicken under cold water and pat dry with paper towels.
Step 3
In a small bowl, combine olive oil, minced garlic, fresh rosemary, fresh thyme, sea salt, and black pepper to make a herb marinade.
Step 4
Rub the herb marinade all over the chicken, ensuring it is well coated. Get under the skin for extra flavor.
Step 5
Squeeze the juice of the lemon halves over the chicken and place the lemon inside the cavity of the chicken.
Step 6
Arrange the carrots, onion, and celery at the bottom of a roasting pan. Place the chicken on top of the vegetables.
Step 7
Tie the legs of the chicken together with kitchen twine to help it cook evenly.
Step 8
Roast the chicken in the preheated oven for about 90 minutes, or until the internal temperature reaches 165°F (74°C), basting occasionally with pan juices.
Step 9
Remove the chicken from the oven and let it rest for at least 10 minutes before carving.
Step 10
Serve the roasted chicken with the roasted vegetables on the side, and enjoy your Whole30 compliant meal.
Nutrition Facts
| Serving size | (2486.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 854.6 |
| Total Fat 55.4g | 0% |
| Saturated Fat 10.5g | 0% |
| Polyunsaturated Fat 4.3g | |
| Cholesterol 102.1mg | 0% |
| Sodium 5519.5mg | 0% |
| Total Carbohydrate 61.2g | 0% |
| Dietary Fiber 21.8g | 0% |
| Total Sugars 28.5g | |
| Protein 35.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 451.3mg | 0% |
| Iron 5.4mg | 0% |
| Potassium 3214.3mg | 0% |
Source of Calories