Whole30 Roasted Herb Chicken with Potatoes
Transform your dinner table with the irresistible flavors of this Whole30 Roasted Herb Chicken with Potatoes. Perfectly seasoned with a vibrant blend of olive oil, fresh rosemary, thyme, garlic, and zesty lemon, this dish offers a savory, aromatic experience in every bite. Tender baby potatoes, sweet carrots, and caramelized onions roast alongside the juicy chicken, soaking up all the delicious juices for a truly satisfying meal. Designed for those following a Whole30 plan or anyone seeking a wholesome, gluten-free, and paleo-friendly dinner, this recipe is as simple as it is impressive. With just 20 minutes of prep and a rich golden roast achieved in the oven, it’s a comfort food classic with a healthy twist. Perfect for family dinners, meal prep, or a crowd-pleasing centerpiece, this roasted herb chicken is sure to become your go-to recipe for any occasion.
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Ingredients
- 1 about 4 to 5 pounds whole chicken
- 3 tablespoons olive oil
- 1 lemon
- 2 tablespoons, chopped fresh rosemary
- 2 tablespoons, chopped fresh thyme
- 4 minced garlic cloves
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1.5 pounds baby potatoes
- 1 pound, peeled and cut into chunks carrots
- 1 large, sliced onion
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Remove the giblets from the chicken cavity and pat the chicken dry with paper towels.
Step 3
In a small bowl, mix together olive oil, juice and zest of the lemon, rosemary, thyme, minced garlic, sea salt, and black pepper.
Step 4
Rub the herb mixture all over the chicken, making sure to coat under the skin and inside the cavity for maximum flavor.
Step 5
Cut the lemon you juiced into quarters and place inside the cavity of the chicken.
Step 6
Arrange the baby potatoes, carrots, and onion in a single layer in a large roasting pan.
Step 7
Drizzle 1 tablespoon of olive oil over the vegetables and season with a pinch of salt and pepper, tossing to coat evenly.
Step 8
Place the chicken on top of the vegetables in the roasting pan.
Step 9
Tie the chicken legs together with kitchen twine and tuck the wing tips under the body if needed.
Step 10
Roast in the preheated oven for 1½ hours, or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear.
Step 11
Let the chicken rest for 10-15 minutes before carving to ensure the juices redistribute throughout the meat.
Step 12
Serve the roasted chicken with the cooked potatoes and carrots on the side.
Nutrition Facts
| Serving size | (3278.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1463.7 |
| Total Fat 58.4g | 0% |
| Saturated Fat 10.9g | 0% |
| Polyunsaturated Fat 4.5g | |
| Cholesterol 136.1mg | 0% |
| Sodium 5161.3mg | 0% |
| Total Carbohydrate 195.5g | 0% |
| Dietary Fiber 27.9g | 0% |
| Total Sugars 37.1g | |
| Protein 57.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 367.3mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 5215.2mg | 0% |
Source of Calories