Whole Roast Chicken with Root Vegetables

Posted On January 16, 2022

This recipe is easy to make and absolutely delicious!

Chicken is a lean protein (great for muscle building, lowering cardiovascular disease risk, and can help with weight loss) and roasting is a heart-healthy cooking method. It’s a match made in culinary nutrition heaven!

Pick whatever vegetables you would like, I used carrots, Brussels sprouts, red potato, and sweet potato.

Prep Time: 15-20 minutes

Cook Time: 60-90 minutes (depending on the size of your chicken)

Yield: 4-8 servings

Ingredients

4 carrots, peeled and chopped

1 lb Brussel sprouts, ends trimmed and cut in half

2 medium-sized sweet potatoes, peeled and chopped (I cut mine into 8-10 cubes)

1 medium-sized red potato, chopped with skin on

2-3 Tablespoons avocado oil

1-2 teaspoons garlic powder

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/4 teaspoon salt

1/2 teaspoon pepper

2-4 cloves garlic

1 yellow onion, cut into quarters

1 lemon, sliced in half

1 young whole chicken, rinsed and pat dry (we choose chicken without added hormones or antibiotics for health benefits)

Step 1

Wash, peel, and chop your vegetables. Remember you want to keep them all around the same size because they will cook more evenly this way.

Once the vegetables are cut drizzle 1-2 tablespoons of avocado oil, garlic powder, and salt and pepper on them. This can be done in a bowl or on a baking sheet. Once vegetables are prepared you can put them in an oven-safe skillet, we use cast iron but a roasting pan also works Preheat your oven to 400 degrees.

Step 2

Stuff the cavity of the chicken with a couple of garlic cloves (you can use diced garlic also) and lemon and onion

Step 3

Cut slits into the chicken skin around the leg end of the chicken cavity so you can push the ends of the legs through the slits. This helps the chicken not to dry out. I was taught this method by a dear friend who is a professional chef, it’s the same concept of tying the legs of the bird together with kitchen twine.

Step 4

it’s time to season the chicken! In a small cup or bowl add a couple of tablespoons of avocado oil with your dried herbs and salt and pepper. The consistency should be like a paste. Take your fingers and rub the chicken skin with the oil, herb, salt, and pepper mixture.

Step 5

Roast! Put the chicken on vegetables in a cast-iron skillet and roast for 60-90 minutes (think 20 minutes per pound) or until internal temperature reaches 165 degrees (insert your meat thermometer into the inner thigh, close to but not touching the thigh bone). If you want a crispier skin put the chicken on a wire rack over the vegetables so air can circulate freely around the meat.

Step 6

Let it rest for ten minutes before slicing. Then enjoy!

Did you make this recipe? I would love to hear how you and your family liked it, please leave me a comment below!