Life is crazy. For all of us. And when you’re trying your darndest to eat clean and keep your family eating clean, it’s not always easy, per se. BUT, there is nothing easier than this recipe. I give it to ALL of my clients who are just starting out on the “clean eating band wagon!” It’s great for one or two and you’ll have lots of leftovers to have through the week or it will make enough for the whole family!
You throw everything into one pan and pop it into the oven! THAT simple. This is one of those recipes that should be a staple in everyone’s’ home on a weekly basis. You can always change up the vegetables you use based on what you or your family will eat! And the chicken can be used for sandwiches or casseroles, etc. if needed/you have enough leftover!
I hope you enjoy this and see how it simple it can be to eat well and take good care of yourself!
Easy Whole Roasted Chicken and Vegetables
- 3 ½ to 4lb whole, free-range chicken
- sea salt and black pepper
- 1 tbsp paprika
- 1 tbsp ground coriander
- 2 small lemons, halved
- 1 bunch fresh parsley
- 1 bunch fresh thyme
- 1 bunch garlic, halved
- 1, 14oz bag baby carrots
- 2 zucchini, halved and quartered
- 1 red bell pepper, julienned
- 1 small head cauliflower, chopped into florets
- 1 tbsp olive oil or avocado oil
- 1 to 1½ cups low sodium vegetable or chicken stock
- Preheat oven to 425 degrees F.
- Rinse chicken and pat dry with paper towels. Season all over with sea salt, pepper, paprika and coriander. Stuff with lemons, parsley, thyme and both halves of the garlic bulb.
- Place all of the vegetables on the bottom of a large, deep roasting pan and toss with olive/avocado oil and a few pinches of sea salt and one pinch black pepper.
- Place the chicken on top of the vegetables and pour stock over the vegetables.
- Place the chicken in the oven to roast. If you are using a convection oven, start at 425 degrees F and then reduce to 375 degrees F after the first 15 minutes.
- Roast until chicken is golden and vegetables are caramelized – approx. 60-75 minutes; or until juices run clear and a meat thermometer reads 165 degrees at thickest part of the chicken.
- Transfer chicken, carrots and garlic to a platter. Discard thyme, parsley and lemons, and let chicken rest for 10 to 15 minutes before cutting/serving.