Whole30 Oven Roasted Chicken
Discover the perfect blend of simplicity and wholesome flavors with this Whole30 Oven Roasted Chicken recipe! This succulent four-pound chicken is generously seasoned with garlic, fresh rosemary, thyme, and zesty lemon, creating an aromatic centerpiece for your table. Coated in a drizzle of olive oil, the skin roasts to irresistible golden perfection, while a bed of tender onions adds a hint of natural sweetness. Ready in just over 90 minutes, this paleo-friendly dish is ideal for meal prep, family dinners, or impressing guests with its rustic charm. Plus, it’s entirely Whole30-compliant, making it the perfect choice for anyone seeking a nutritious and satisfying roast chicken recipe that’s free of grains, dairy, and added sugar. Serve alongside your favorite veggies or over a bed of leafy greens for a complete, wholesome meal!
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Ingredients
- 4 pounds whole chicken
- 3 tablespoons olive oil
- 1 whole lemon
- 4 whole garlic cloves
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 medium onion
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Remove the giblets from the chicken, if included, and pat the chicken dry with paper towels.
Step 3
Place the chicken on a rack in a roasting pan or onto a lined baking dish.
Step 4
Cut the lemon in half and squeeze the juice of one half over the top of the chicken. Place the other half inside the cavity.
Step 5
Peel and crush the garlic cloves and place them inside the cavity along with the rosemary and thyme sprigs.
Step 6
Drizzle the olive oil over the chicken and rub it all over, ensuring even coating.
Step 7
Season the chicken with salt and pepper, both inside the cavity and on the skin.
Step 8
Peel and quarter the onion, and place the pieces around the chicken in the roasting pan.
Step 9
Roast the chicken in the preheated oven for 90 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (75°C) when checked at the thickest part of the thigh.
Step 10
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Step 11
Serve the roasted chicken with the onions and any juices from the pan.
Nutrition Facts
| Serving size | (2102.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 750.0 |
| Total Fat 57.3g | 0% |
| Saturated Fat 10.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 136.1mg | 0% |
| Sodium 7240.1mg | 0% |
| Total Carbohydrate 27.4g | 0% |
| Dietary Fiber 5.3g | 0% |
| Total Sugars 8.6g | |
| Protein 38.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 114.7mg | 0% |
| Iron 4.0mg | 0% |
| Potassium 830.5mg | 0% |
Source of Calories