Roasted Chicken & Veggies
Paleo & AIP Roast Chicken is perfect for the fall and winter season. This AIP & Paleo whole recipe It’s packed with flavorful herbs, is 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.
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.
Notes
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 roast your chicken anywhere from 1 hour to 1 and a half hours. But make sure you do the math for your chicken size!
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.