I’m not going to lie. Making an AIP whole roasted chicken used to be a scary thought to me. My mom didn’t cook entire chickens, and all I knew about cooking whole birds was that everyone always freaked out about making a turkey on Thanksgiving. A chicken is basically a tiny turkey. There was no way I would ever bake an AIP & Paleo whole chicken. Whether it was fate or the Lord, I’ll never be sure, but I decided to overcome my fears and try to make an AIP roast chicken.
With my 3.5 lbs chicken and google to be my guide, I began the endeavor. It was easy to prep, easy to bake, and when I pulled it out of the oven it was delicious. There was really no downside to this baking a chicken thing. I had definitely worked myself up for nothing. All this to say that if you’ve never roasted an entire chicken, this is your sign to make this AIP & Paleo whole chicken recipe.
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What's so great about this AIP Roast chicken recipe anyway?
Paleo & AIP Roast Chicken makes the perfect dish for the fall and winter season, like the One Skillet Chicken and Veggies or the Baked Chicken and Sweet Potatoes. This AIP & Paleo whole chicken recipe has flavorful herbs, crispy on the outside, and nice and juicy on the inside. And as a bonus, you can roast it with your favorite root veggies to make it a full meal. Veggies baked with chicken are hands down some of the best vegetables you will ever eat!
I love this AIP whole roasted chicken recipe because it is easy to make, economical (about ⅓ of the price of boneless skinless chicken breast), and it makes a delicious cozy comfort food. And if that wasn’t good enough, this recipe is AIP, Paleo, and Whole 30 compliant! Now I roast entire chickens all the time, and it makes such an easy meal and a great leftover. Plus, I use the leftover bones to make delicious gut healing bone broth, so it’s a win all around! Trust me, this AIP Roast Chicken recipe will be your new best friend!
Tips & Tricks for Making This AIP & Paleo Whole Chicken Recipe
How long does an AIP whole roasted chicken need to bake?
The general rule of thumb is to bake your chicken at 15 minutes per pound when roasted at 425 degrees Fahrenheit. So the bake time will vary depending on how big your chicken is. Normally chickens are anywhere between 4-6 lbs. On average, you will need to bake your AIP roast chicken anywhere from 1 hour to 1 and a half hours. But make sure you do the math for your chicken size! The weight will be on the chicken bag.
How will I know when my AIP & paleo whole chicken is done?
If you have a meat thermometer you can check the AIP whole roasted chicken by taking the internal temperature. Chicken should be about 165 degrees Fahrenheit when done. I normally use the old school method. Cut the chicken at the meatiest portion, normally the breast or thigh, and if the juice runs clear then it is done. If the juice runs a bit pink, continue roasting in the oven.
How big should my AIP roasted chicken be?
The size of your chicken depends on how many people you want to serve. a 4 lbs chicken makes 4-5 servings, a 5 lbs chicken makes 5-6 servings, and a 6 lbs chicken makes 6-7 servings. I normally get a chicken that is about 4.25 lbs and that will give me about 5 servings of meat. That’s a good size to get if you plan to make it for meal prep. Really it just depends on how many people you want to feed.
Tips on making the best AIP whole roasted chicken
For optimal roasting, place your oven rack in the middle of the oven. This allows for the most even roast. If you have your chicken too high in the oven it can burn the skin and dry out the white meat. If you are worried about your breast drying out, you can bake the chicken with the breast down in the pan and the back facing up. Do not remove the skin from your chicken as it helps keep the meat juicy.
Let's Make This AIP & Paleo Whole Chicken Recipe!
Start by preheating the oven to 425 degrees Fahrenheit.
Place your whole chicken, breast up, in your favorite roasting pan. Make sure the baking dish has a lip because whole chickens release a lot of grease and juice while they bake. I like to roast my chicken in this 12 inch cast iron skillet from lodge. If you plan to add veggies, make sure there is enough room for them in the roasting pan.
Sprinkle the top of your chicken with the seasonings and herbs. Don’t work about seasoning the back side, just focus on the top. Place your chicken in the oven, or you can add some veggies
Adding Veggies to Your AIP Whole Roasted Chicken
Chop your root vegetables into large chunks, cut them larger the longer the chicken needs to roast. I cut these veggies to roast with a 4 lbs chicken.
Place the veggies in the roasting pan around the chicken. Drizzle with a small amount of olive oil, you don’t need much because the grease from the chicken will roast the veggies. Sprinkle the vegetables with a little bit of salt and pepper.
Baking the AIP Roast Chicken
Put the chicken into the oven and roast for 15 minutes a pound, about 1 hour for a 4 lbs chicken. To make sure the chicken is done, cut the chicken at the meatiest parts, the thigh or breast, and if the juice runs clear it is done. If the juice has a pink tinge, return it to the oven and continue roasting.
Baking the Veggies
At about 45 minutes of baking time, take the chicken out of the oven and stir the veggies to make sure the chicken grease covers the veggies. Return to the oven and continue baking until the chicken is finished. If the chicken is 6 pounds or larger you may need to remove the veggies before the chicken is done roasting.
When the juice runs clear from the chicken, it is done roasting. Remove the chicken from the oven and allow the chicken to cool. Serve immediately or store in the refrigerator in an airtight container for up to a week.
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Roasted Chicken & Veggies
Ingredients
Chicken
- 1 Whole Chicken about 4 lbs
- 1 Teaspoon Salt extra for veggies
- ¾ Teaspoon Pepper extra for veggies
- ¾ Teaspoon Garlic
- ¾ Teaspoon Rosemary
- ¼ Teaspoon Sage
Vegetables (Optional, serves 2-3)
- 2 Medium sized sweet potatoes white or orange
- 1 Medium sized carrot
- 5-6 Radishes
- 1 Stalk celery
- Olive oil
- Salt & pepper to taste
Instructions
- Start by preheating the oven to 425 degrees fahrenheit.
- Place your whole chicken, breast up, in your favorite roasting pan. If you plan to add veggies, make sure there is enough room for them.
- Sprinkle the top of your chicken with the seasonings and herbs. Don’t work about seasoning the back side, just focus on the top.
Vegetable instructions
- Chop your root vegetables into large chunks, cut them larger the longer the chicken needs to roast. (The photos show how I cut my veggies for a 4 lbs. chicken)
- Place the veggies in the roasting pan around the chicken. Drizzle with a small amount of olive oil, you don't need much because the grease from the chicken will roast the veggies.
- Sprinkle the vegetables with a little bit of salt and pepper.
Roasting the chicken
- Put the chicken into the oven and roast for 15 minutes a pound, about 1 hour for a 4 lbs chicken.
- To make sure the chicken is done, cut the chicken at the meatiest parts, the thigh or breast, and if the juice runs clear it is done. If the juice is tinged pink, return it to the oven and continue roasting.
Roasting the veggies
- At about 45 minutes of baking time, take the chicken out of the oven and stir the veggies to make sure they are completely covered in the chicken grease. Return to the oven and continue baking until the chicken is finished. If the chicken is 6 pounds or larger you may need to remove the veggies before the chicken is done roasting.
