Whole30 Roasted Chicken with Savory Vegetables

Elevate your mealtime with this Whole30 Roasted Chicken with Savory Vegetables, a wholesome, one-pan dish that’s as nutritious as it is flavorful. Featuring a perfectly roasted 4-pound whole chicken rubbed with olive oil, fresh herbs like rosemary and thyme, and a hint of zesty lemon, this recipe is a breeze to prepare and ideal for satisfying a crowd. The chicken rests atop a bed of savory, perfectly caramelized vegetables, including red potatoes, carrots, zucchini, and onions, all roasted to tender perfection in the same pan. With minimal prep and maximum flavor, this balanced meal is Whole30-approved, gluten-free, and packed with hearty goodness, making it perfect for weeknight dinners or Sunday family feasts. Serve it straight from the oven for a cozy, no-fuss meal that’s as nourishing as it is delicious.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

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

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Clean and pat the whole chicken dry with paper towels. Ensure to remove any giblets from the cavity if present.

Step 3

In a small bowl, mix 2 tablespoons of olive oil, salt, and pepper.

Step 4

Liberally rub the olive oil mixture all over the outside of the chicken.

Step 5

Cut the lemon in half and squeeze half over the chicken, rubbing it over the skin. Place the other half inside the cavity of the chicken.

Step 6

Smash the garlic cloves and place them inside the cavity along with the rosemary and thyme sprigs.

Step 7

Tie the legs of the chicken together with kitchen twine to ensure even roasting.

Step 8

Peel and cut the red potatoes into quarters and place them in a large bowl.

Step 9

Peel and cut the carrots into large chunks and add them to the bowl with the potatoes.

Step 10

Cut the onion and zucchini into large pieces and add to the bowl of vegetables.

Step 11

Drizzle the remaining 1 tablespoon of olive oil over the vegetables and toss to coat evenly. Season with a pinch of salt and pepper.

Step 12

Spread the vegetables evenly on a roasting pan and place a rack over them.

Step 13

Place the prepared chicken on the rack over the vegetables.

Step 14

Roast in the oven for about 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear.

Step 15

Allow the chicken to rest for 10 minutes before carving to seal in the juices.

Step 16

Serve the roasted chicken alongside the savory vegetables, and enjoy your wholesome Whole30 meal.

Nutrition Facts

Serving size	(3088.3g)

Amount per serving	% Daily Value*
Calories	1286.8

Total Fat 59.1g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 4.5g
Cholesterol 136.1mg	0%
Sodium 7482.2mg	0%
Total Carbohydrate 152.3g	0%
Dietary Fiber 24.7g	0%
Total Sugars 44.8g
Protein 52.3g	0%

Vitamin D 0IU	0%
Calcium 309.9mg	0%
Iron 9.3mg	0%
Potassium 4165.8mg	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: 39.4%

Protein: 15.5%

Carbs: 45.1%