Whole30 Roasted Chicken and Vegetables

Elevate your dinner table with this irresistibly flavorful Whole30 Roasted Chicken and Vegetables—a wholesome, one-pan meal that’s as nourishing as it is delicious. This recipe features a golden, juicy whole chicken infused with the zesty brightness of fresh lemon, aromatic garlic, and fragrant sprigs of rosemary and thyme. Surrounding the perfectly roasted bird is a hearty medley of colorful vegetables, including tender carrots, sweet potatoes, Brussels sprouts, and caramelized red onion, all tossed in olive oil and spices for a savory, oven-roasted finish. Ready in under two hours but with minimal prep, this satisfying dish is perfect for busy weeknights or an impressive weekend dinner. Completely Whole30-compliant and naturally gluten-free, it’s a surefire way to please family and guests while keeping things deliciously healthy.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 6

Ingredients

• 4 pounds whole chicken
• 3 tablespoons olive oil
• 2 each lemon
• 4 cloves garlic
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 teaspoons salt
• 1 teaspoon black pepper
• 4 each carrots
• 2 large sweet potatoes
• 1 large red onion
• 1 pound brussels sprouts

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

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

Step 3

In a small bowl, combine 2 tablespoons of olive oil, juice from one lemon, minced garlic, salt, and pepper. Mix well.

Step 4

Rub the chicken inside and out with the olive oil mixture. Ensure to get under the skin where you can for more flavor.

Step 5

Place the rosemary and thyme sprigs inside the cavity of the chicken along with half of the remaining lemon, cut into smaller pieces.

Step 6

Truss the chicken with kitchen twine if desired. This helps it cook more evenly.

Step 7

Cut the carrots and sweet potatoes into 1-inch pieces and the red onion into wedges.

Step 8

Trim and halve the Brussels sprouts.

Step 9

In a large mixing bowl, toss the cut vegetables with the remaining 1 tablespoon of olive oil, the juice from the other half of the lemon, salt, and pepper to taste.

Step 10

Spread the vegetables evenly in a large roasting pan or dish.

Step 11

Place the chicken on top of the vegetables, breast side up.

Step 12

Roast in the oven for about 75 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.

Step 13

Remove the chicken from the oven, cover with foil, and let rest for 10 minutes before carving.

Step 14

Serve the chicken alongside the roasted vegetables.

Nutrition Facts

Serving size	(3211.3g)

Amount per serving	% Daily Value*
Calories	1353.3

Total Fat 58.0g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 4.4g
Cholesterol 136.1mg	0%
Sodium 5330.5mg	0%
Total Carbohydrate 164.7g	0%
Dietary Fiber 40.7g	0%
Total Sugars 47.9g
Protein 62.3g	0%

Vitamin D 0IU	0%
Calcium 438.5mg	0%
Iron 9.5mg	0%
Potassium 1658.9mg	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: 36.5%

Protein: 17.4%

Carbs: 46.1%