This whole roast chicken is so juicy and flavorful, you’re going to want to make this recipe on rotation. In 10 minutes of prep time, you’ll get a one-dish meal with over 40g protein per serving, whole food carbohydrates, fiber, and healthy fats to make for the perfect balanced meal.
The best way to address inflammation and blood sugar imbalances is getting consistent with strategic meal plans that take you from eating “healthy” to eating optimal. Join The Being Collective, my membership community for weekly anti-inflammatory meal plans, weekly recorded calls with myself and my functional medicine nutritionists, monthly Q&As with me, and an empowering community of women. One healthy meal or one workout isn’t going to move the needle but a proven system and long-term consistency will!
Whole Roast Chicken
Ingredients
For the Chicken:
- 1 whole chicken
- 1 tbsp extra virgin olive oil
- 1 tbsp herbes de provence
- 1/4 tsp garlic powder
- salt
- pepper
For the Veggies:
- 4 large carrots (diced into coins)
- 2 cups yellow onion (diced into large chunks)
- 4 cups broccoli florets
- 2 medium russet potatoes (diced into small cubes)
- 1/4 cup extra virgin olive oil
- 3/4 tsp salt
- 1/2 tsp garlic powder
- 1 lemon (if low histamine, may need to omit if very sensitive. Can sub in apple cider vinegar at the end if needed)
Instructions
- Allow chicken to sit at room temperature for one hour.
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- Dab chicken dry with paper towels and salt very generously (note: it will seem like too much!). Add to a baking dish and rub chicken with olive oil and other spices.
- Add all veggies to the baking sheet and coat in olive oil. Toss in spices and mix evenly. Slice lemon in half and place each half face side up on the tray.
- Bake chicken and veggies for an hour and a half, mixing the veggies halfway through.
- After an hour and a half or once the chicken has reached an internal temperature of 165 F, remove the chicken from the oven. Allow it to sit at room temperature for 15 minutes as veggies continue baking.
- After 15 minutes or until veggies are done and slightly golden, remove the veggies from the oven. Squeeze one half of the lemon onto the veggies and the other half onto the chicken.
- Note: depending on the size of the chicken, this may provide more than 4 servings of chicken. You can save any additional servings for other meals.
Nutrition Facts
Whole Roast Chicken
Serves:
| Amount Per Serving: | ||
|---|---|---|
| Calories | 550.7 | |
| % Daily Value* | ||
| Total Fat 26.6g | 40% | |
| Saturated Fat 10.8g | 50% | |
| Trans Fat 0g | ||
| Cholesterol 100.8mg | 33.3% | |
| Sodium 659.3mg | 27.5% | |
| Total Carbohydrate 43.9g | 14.3% | |
| Dietary Fiber 9g | 36% | |
| Sugars 9.2g | ||
| Protein 42.5g | ||
| Vitamin A | Vitamin C | |
| Calcium 193.9mg | Iron 8.5mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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